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 is that it 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, helps with blood formation
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
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.