Swordfish Kebabs with Mint Pesto

Thanks to a mint, parsley and lemon marinade, grilled cubes of swordfish pack a dose of refreshing flavor.

TOTAL TIME: 0:25

PREP: 0:10

COOK: 0:15

LEVEL: Easy

YIELD: 4 servings

Ingredients

• 1/4 c. sliced almonds
• 1 large clove garlic, smashed
• 1 c. packed fresh mint leaves
• 1/4 c. packed parsley leaves
• 1 tbsp. grated lemon zest (from 1 medium lemon)
• 5 tbsp. extra virgin olive oil
• Pinch crushed red pepper (optional)
• 1 1/2 lb. thick-cut swordfish steaks, cut into 11/2" cubes

Directions

1. If using bamboo skewers, soak at least 30 minutes in warm water.
2. In food processor, pulse almonds and garlic until finely chopped. Add mint, parsley and lemon zest; pulse until finely ground, stopping and scraping bowl occasionally. Transfer to med. bowl; stir in olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and crushed red pepper, if using.
3. In another medium bowl, combine swordfish with one-third of pesto, tossing to combine. Refrigerate for at least 30 minutes or up to 4 hours. Heat grill on medium-high.
4. Thread 3 pieces swordfish onto each skewer. Place kebabs on hot grill. Cook 2 to 3 minutes on each side or until cooked through. Serve with remaining pesto.

Nutritional information (per serving): About 420 cals, 31 g protein, 4 g carbs, 30 g fat (5 g sat), 3 g fiber, 420 mg sodium.


from:goodhousekeeping