“Swordfish is meaty, so it stands up really well to a thick sauce like pesto,” says Katie.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 10 min |
| Inactive: | 1 hr |
| Cook: | 5 min |
| Yield: | 8 servings |
Ingredients
- 1 1/4 pounds swordfish steak, cut into 1-inch cubes (bloodline removed)
- 1/4 cup sliced almonds
- 1 large clove garlic, smashed
- 1 cup packed fresh mint
- 1/4 cup packed fresh flat-leaf parsley
- Grated zest of 1 lemon, plus wedges for serving
- 5 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- Pinch of red pepper flakes (optional)
Instructions
- Put the fish cubes in a bowl. Soak eight 8-inch wooden skewers in water for at least 30 minutes.
- Meanwhile, make the pesto: Put the almonds and garlic in a food processor and pulse until finely chopped. Add the mint, parsley and lemon zest and pulse until finely ground. Transfer the mixture to a small bowl and whisk in the olive oil; loosen with 1 tablespoon water, if needed. Season the pesto with salt, pepper and the red pepper flakes, if using. Pour about one-third of the pesto over the swordfish and toss to evenly coat. Reserve the remaining pesto for serving. Refrigerate the swordfish for at least 30 minutes and up to 4 hours.
- Preheat a grill to medium high. Skewer 3 or 4 chunks of swordfish on each skewer. Grill, turning once, until just cooked through, 2 to 3 minutes per side. Drizzle the skewers with the reserved pesto and serve with lemon wedges.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 203 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 15 g |
| Cholesterol | 47 mg |
| Sodium | 241 mg |