Swordfish Kebabs With Mint Pesto
Serves: 5
Kendrick Gleason
1 January 1970
Based on User reviews:
53
Spice
44
Sweetness
48
Sourness
37
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Almond (sliced)1 large
Garlic (clove, smashed)1 cup
Mint (packed fresh)5 tbsps
Extra-Virgin Olive OilDirections:
1
Put the fish cubes in a bowl
2
Soak eight 8-inch wooden skewers in water for at least 30 minutes
3
Meanwhile, make the pesto: Put the almonds and garlic in a food processor and pulse until finely chopped
4
Add the mint, parsley and lemon zest and pulse until finely ground
5
Transfer the mixture to a small bowl and whisk in the olive oil; loosen with 1 tablespoon water, if needed
6
Season the pesto with salt, pepper and the red pepper flakes, if using
7
Pour about one-third of the pesto over the swordfish and toss to evenly coat
8
Reserve the remaining pesto for serving
9
Refrigerate the swordfish for at least 30 minutes and up to 4 hours
10
Preheat a grill to medium high
11
Skewer 3 or 4 chunks of swordfish on each skewer
12
Grill, turning once, until just cooked through, 2 to 3 minutes per side
13
Drizzle the skewers with the reserved pesto and serve with lemon wedges
14
Photograph by David Malosh