Swordfish Kebabs with Mint Pesto

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 8

Meaty, firm swordfish is perfect for grilling on skewers. It's cut into uniform pieces and marinated in a mint pesto sauce for several hours. The sauce takes just minutes to prepare, as it requires no cooking: the herbs are blended with nuts, spices, and olive oil. It infuses the fish with its refreshing flavor, and after grilling, the swordfish is delicious and juicy. Thread the pieces only onto soaked wooden skewers to prevent the skewers from burning during grilling. Serve the fish with the remaining pesto.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.6 kg swordfish steak, cut into 2.5 cm cubes (remove the blood string)
1/4 cup sliced almonds
1 large clove of garlic, crushed
1 cup fresh mint
1/4 cup fresh parsley
Grated zest of 1 lemon + wedges for serving
5 tbsp extra virgin olive oil
A pinch of red pepper flakes (optional)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: swordfish, almond, lemon zest, red pepper flakes, pesto sauce, mint

Cooking the dish according to the recipe:

Place the fish cubes in a bowl. Soak eight 20cm long wooden skewers in water for at least 30 minutes.
Meanwhile, prepare the pesto..

Place the almonds and garlic in a food processor and process until finely ground. Add the mint, parsley, and lemon zest and process. Transfer the mixture to a small bowl and stir in the olive oil; thin the sauce with 1 tablespoon of water if needed. Season with salt and pepper to taste, and stir in the red pepper flakes. Pour about a third of the pesto over the fish and toss to coat evenly. Reserve the remaining pesto for serving. Refrigerate the fish for at least 30 minutes or up to 4 hours.

Preheat the grill to medium-high heat. Thread 3-4 swordfish pieces onto each skewer. Grill, turning once, until cooked through, 2-3 minutes per side. Drizzle the remaining pesto over the kebabs and serve with lemon wedges.

Author of the recipe - Katie Lee is an American food writer and television food critic.

Categories:

recipe / Summer dishes / Grill, barbecue / Grilled steaks / Grilled fish / Appetizers / Snacks with sauces / Fish appetizers / / / / European cuisine / Italian cuisine