SWORDFISH KEBABS WITH MINT PESTO
"Swordfish is meaty, so it stands up really well to a thick sauce like pesto," says Katie.
Provided by Katie Lee Biegel
Time 1h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- 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.
SWORDFISH SKEWERS WITH CILANTRO-MINT PESTO
Make and share this Swordfish Skewers With Cilantro-Mint Pesto recipe from Food.com.
Provided by Vicki Kaye
Categories < 4 Hours
Time 1h6m
Yield 4 , 4 serving(s)
Number Of Ingredients 17
Steps:
- To prepare pesto, combine first 8 ingredients in a food processor; process until smooth. Let stand 30 minutes.
- Prepare grill to medium-high heat.
- To prepare skewers, combine lime rind and next 5 ingredients through 2 garlic cloves in a large zip-top plastic bag. Add fish to bag; seal. Marinate in refrigerator for 30 minutes, turning bag once. Remove fish from bag; discard marinade. Thread fish and tomatoes alternately onto each 8 skewers; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Place skewers on a grill rack coated with cooking spray; grill 6 minutes or until desired degree of doneness, turning every 2 minutes. Serve with pesto.
Nutrition Facts : Calories 308.8, Fat 13.9, SaturatedFat 3.1, Cholesterol 112.2, Sodium 437.6, Carbohydrate 10.1, Fiber 1.9, Sugar 6.5, Protein 34.9
SWORDFISH SKEWERS
In Baraboo, Wisconsin, Nancy Thome threads marinated swordfish, fresh pineapple and green pepper onto skewers for a grilled sensation. The kabobs offer a hint of citrus flavor that's uniquely complemented by cayenne pepper, chili powder and crushed red pepper flakes.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the first eight ingredients; add the swordfish, pineapple and green peppers. Seal bag and turn to coat; refrigerate for up to 1 hour. , Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the swordfish, pineapple and green peppers. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork, turning occasionally.
Nutrition Facts : Calories 280 calories, Fat 8g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 146mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges
BASIL-MINT PESTO
From Bon Appetit The Best of the Year issue January 1996. The original recipe served this pesto with fresh fettuccine and grilled shrimp. Go ahead and use it with whatever you wish: pasta, fish, chicken, etc. Feel free to play around with the basil/mint ratio.
Provided by COOKGIRl
Categories European
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Chop the basil, mint and nuts coarsely. Add them along with the Parmesan cheese and garlic to a food processor.
- Gradually add the olive oil through the feed tube and process until pesto is well-blended.
- Transfer to bowl and season with salt and pepper to taste.
- Cover tightly and chill. Bring to room temperature before using.
- Yield is estimated.
GRILLED SWORDFISH STEAKS IN CILANTRO-GINGER PESTO
Steps:
- Inn blender or food processor, combine oil, lime juice, soy sauce, honey, garlic, ginger, cilantro, curry powder, salt and pepper. Grind until fairly smooth. Pour into baking dish just large enough to hold swordfish steaks in 1 layer. Add swordfish and turn to coat well with marinade. Cover and refrigerate at least 30 minutes and up to 2 hours, turning once if marinating for more than 30 minutes. Prepare grill or broiler. Remove fish from marinade and cook 6 inches from heat source 7 minutes on on side. Turn and brush with remaining marinade. Cook second side 5 to 7 minutes until nicely browned and cooked through. Serve immediately. Note: To prepare in advance, make marinade in morning, cover and refrigerate until close to cooking time. Then combine with fish and follow recipe.
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