Swordfish Kebabs with Mint Pesto

Name: Swordfish Kebabs with Mint Pesto
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1/4 c. sliced almonds; 1 large clove garlic, smashed; 1 c. packed fresh mint leaves; 1/4 c. packed parsley leaves; 1 tbsp. grated lemon zest (from 1 medium lemon); 5 tbsp. extra virgin olive oil; Pinch crushed red pepper (optional); 1 1/2 lb. thick-cut swordfish steaks, cut into 11/2" cubes

By Katie LeePublished: May 10, 2017

Mike Garten

Yields:

4 serving(s)

Prep Time:

10 mins

Cook Time:

15 mins

Total Time:

25 mins

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Thanks to a mint, parsley and lemon marinade, grilled cubes of swordfish pack a dose of refreshing flavor.

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Ingredients

1/4 cup sliced almonds
1 large clove garlic, smashed
1 cup packed fresh mint leaves
1/4 cup packed parsley leaves
1 Tbsp. grated lemon zest (from 1 medium lemon)
5 Tbsp. extra virgin olive oil
Pinch crushed red pepper (optional)
1 1/2 lb. thick-cut swordfish steaks, cut into 11/2" cubes

Directions

1. Step 1If using bamboo skewers, soak at least 30 minutes in warm water.
2. Step 2In food processor, pulse almonds and garlic until finely chopped. Add mint, parsley and lemon zest; pulse until finely ground, stopping and scraping bowl occasionally. Transfer to med. bowl; stir in olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and crushed red pepper, if using.
3. Step 3In another medium bowl, combine swordfish with one-third of pesto, tossing to combine. Refrigerate for at least 30 minutes or up to 4 hours. Heat grill on medium-high.
4. Step 4Thread 3 pieces swordfish onto each skewer. Place kebabs on hot grill. Cook 2 to 3 minutes on each side or until cooked through. Serve with remaining pesto.