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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.

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Ingredients

FOR THE KEBABS, THREAD:

FOR THE SAUCE, MINCE:

Instructions

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.

Swordfish-Skewers-with-Garlic-Parsley-Sauce-Step1

Since the potatoes take longer to cook, parcook them before skewering and grilling.

Swordfish-Skewers-with-Garlic-Parsley-Sauce-Step2

Ribbon the zucchini with a vegetable peeler, or small chunks would also work.

Nutritional Facts

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