Lunch / Dinner
Swordfish Kebabs with Garlic Parsley Sauce
With an abundance of fresh vegetables alongside lean protein, kebabs are a healthy way to enjoy the charred goodness of grilling. These skewers with large pieces of tender swordfish, zucchini ribbons, and baby potatoes, are served with a vibrant green herb sauce. For the most sustainable choice, and according to SeafoodWatch.org, look for swordfish caught in the Atlantic using harpoons, handlines, or hand-operated pole-and-lines.
FOR THE KEBABS, THREAD:
FOR THE SAUCE, MINCE:
Preheat grill to medium. Brush grill grate with oil.
For the kebabs, thread swordfish, zucchini, potatoes, and onion onto skewers; coat with nonstick spray and season with salt and pepper.
Grill kebabs, covered, until fish is cooked through, 6 minutes, turning halfway through. Grill lemons, covered, cut sides down, until charred, 2 minutes; juice two halves, and set aside remaining halves.
For the sauce, mince parsley, garlic, salt, black pepper, and pepper flakes in a food processor. Add oil, vinegar, and 2 Tbsp. grilled lemon juice and process until combined. Brush kebabs with sauce. Serve kebabs with remaining sauce and lemon halves.
% Daily Value*
Total Fat 26g 40%
Cholesterol 112mg 37%
Sodium 287mg 11%
Carbs 19g 6%
*Percent Daily Values are based on a 2,000 calorie diet.