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Grilled swordfish kebab with mixed herb pesto

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Ingredients

Adjust Servings:
2 pounds 1- inch- thick Swordfish steaks cut into 1⁄2- inch cubes
1 Red bell pepper stemmed, seeded, and cut into 1- inch pieces
1 Yellow bell pepper stemmed, seeded, and cut into 1- inch pieces
1 Red onion cut into 1⁄2- inch- thick lengthwise slices
1 6- inch- long Zucchini halved lengthwise and cut to slices
16 Cremini mushrooms stems trimmed
8 long Bamboo skewers
1/3 cup Extra-virgin olive oil
3/4 teaspoon Salt
1/2 teaspoon freshly Ground black pepper
1 cup fresh Basil for Mixed Herb Pesto :
1 cup fresh Parsley
1/2 cup fresh Mint leaves
1/4 cup fresh Cilantro
1/4 cup chopped fresh Chives
1/2 cup Pine nuts lightly toasted
4 minced Garlic cloves
1/2 cup freshly grated Parmesan cheese
1 cup extra Extra-virgin olive oil
2 teaspoons freshly squeezed Lemon juice
1 teaspoon Salt
1/4 teaspoon freshly Ground black pepper

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Grilled swordfish kebab with mixed herb pesto

Cuisine:

    Mouthwatering Grilled swordfish kebab

    • 15 minutes
    • Serves 8
    • Easy

    Ingredients

    Directions

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    If you want to surprise your guests with your cooking skills, this is the right recipe. These mouthwatering kebabs are loaded with an exciting mixture of flavors composed of lemon, parsley, garlic, mint leaves, and all the fun stuff.

    In addition, swordfish have a high amount of vitamins and healthy fatty acid content. Thus, this balanced, delicious meal can be served for dinner or lunch.


    Remember to soak the bamboo skewers before using them.

    Featured image:
    Swordfish Kebabs
    by Sara Michelotti @ flickr

    Steps

    1
    Done

    In a food processor, process the basil, parsley, mint, cilantro, and chives until finely chopped.

    2
    Done

    Add the pine nuts, garlic, and Parmesan cheese, the oil in a thin, steady stream

    3
    Done

    Add the lemon juice, salt, and pepper, and pulse to combine

    4
    Done

    Transfer the pesto to a bowl and cover it with plastic wrap, pressing the wrap so that it sits directly on top of the pesto.

    5
    Done

    Set aside until ready to use.

    6
    Done

    Then prepare your swordfish skewers :

    7
    Done

    Preheat a grill to high.

    8
    Done

    Assemble the kebabs by dividing the swordfish and vegetables evenly among the skewer.

    9
    Done

    Lightly brush all sides of each skewer with olive oil and season the skewers with salt and pepper.

    10
    Done

    Grill the skewers for 8 minutes 6 inches away from the heat source, until the fish is cooked through and the vegetables are lightly browned on the edges.

    11
    Done

    Enjoy while hot, with some of the Mixed Herb Pesto, drizzled on top.

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