Description
Hearty chunks of swordfish are marinated, grilled to perfection, and served with a vibrant, smoky roasted red pepper and almond pesto. An elegant and easy main course for any summer gathering.
Ingredients
Units
Scale
- 1 1/2 lb (680 g) swordfish,cut into 1-inch (2.5 cm) cubes
- 2 garlic cloves,thinly sliced
- 3 tablespoons (44 ml) extra virgin olive oil
- 1 tablespoon (15 ml) smoked paprika
- Kosher salt and freshly ground black pepper
- 2 red bell peppers
- 1 dried red chili,soaked in warm water for 30 minutes (optional)
- 1/4 cup (25 g) sliced almonds
- 1/4 cup (25 g) pine nuts
- 1/2 cup (120 ml) extra virgin olive oil
- 1/4 cup (59 ml) fresh oregano leaves
- 2 tablespoons (30 ml) minced shallots
- 1 tablespoon (15 ml) lemon juice
Instructions
- Marinate the swordfish: In a bowl, combine swordfish, sliced garlic, olive oil, and smoked paprika. Toss to coat evenly. Cover and let sit for 10 minutes (or up to 2 hours in the refrigerator).
- Make the red pepper pesto: Char the red peppers over a gas flame or under a hot broiler, turning often until blackened on all sides. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes.
- Rub off the skins, then remove and discard stems and seeds.
- In a blender or food processor, combine the roasted peppers, soaked chili (if using), almonds, pine nuts, olive oil, oregano, shallots, and lemon juice. Blend until smooth. Season with salt and pepper. Set aside. The pesto can be made up to three days in advance and stored in the refrigerator.
- Grill the skewers: Prepare a grill for direct heat over medium-high.
- Thread the swordfish onto 8 skewers and season with salt and pepper.
- Grill, turning occasionally, until just cooked through and opaque in the center, about 8–10 minutes total.
- Serve the swordfish skewers hot, topped or served alongside the red pepper pesto.
Notes
- Swordfish holds up well on the grill, but halibut or tuna are good substitutes.
- The pesto can be made up to three days in advance and stored in the refrigerator.
- The dried chili in the pesto adds subtle heat—use more for a punchier flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 2 skewers
- Calories: 410
- Sugar: 4
- Sodium: 350
- Fat: 28
- Saturated Fat: 5
- Unsaturated Fat: 23
- Trans Fat: 0g
- Carbohydrates: 8
- Fiber: 3
- Protein: 35
- Cholesterol: 70