Your guests will enjoy these mouthwatering kebabs and be talking about them long after your meal. This interesting mixture of flavors make this swordfish pop with luscious flavor.
Swordfish has a high omega-3 fatty acid content. Omega-3 fatty acids have anti-inflammatory properties and can help your blood pressure, heart, and brain function. Swordfish may help you sleep and help insomnia because this fish has a high level of magnesium. Magnesium enhances the quality and length of your sleep.
Swordfish is a formidable source of B-vitamin complex elements such as vitamins B3 (niacin) and B12. Vitamin B12 assists in energy production, and also helps with blood formation
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
If using bamboo skewers, soak at least 30 minutes in warm water.
- 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.
- 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.
- 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.
We would like to thank Good Housekeeping for this mouthwatering recipe.