Description
Take advantage of the last few weeks of grilling weather with these swordfish skewers, a perfect late summer dinner.
Ingredients
Scale
Swordfish
- 2 garlic cloves, thinly sliced
- 1 1/2 pounds swordfish, cut into1-inch cubes
- 3 tablespoons extra virgin olive oil
- 1 tablespoon smoked paprika
- Kosher salt and freshly ground black pepper
Red Pepper Pesto
- 2 red bell peppers
- 1 dried red pepper, soaked in warm water for 30 minutes (optional)
- 1/4 cup sliced almonds
- 1/4 cup pine nuts
- 1/2 cup extra virgin olive oil
- 1/3 cup fresh oregano leaves
- 2 tablespoons minced shallots
- 1 tablespoon lemon juice
- Kosher salt and freshly ground peppers
Instructions
Swordfish
- Put sliced garlic, swordfish, olive oil and paprika in a bowl. Toss to combine well. Cover and let marinate for up to two hours – in refrigerator, if it will be longer than 10 minutes or so.
- Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal, or heat your gas grill to medium-high.
- Thread swordfish onto 8 skewers. Season with salt and pepper.
- Grill skewers on lightly oiled rack until fish is opaque in center, turning occasionally, about 10 minutes. Serve with red pepper pesto.
Red Pepper Pesto
- Char peppers over a gas burner set on high, turning frequently, until skin is blackened and blistered on all sides. Transfer to a bowl and cover tightly with plastic wrap; let stand 10 minutes.
- Rub skin off peppers, rinsing hands under cold water as you go (do not rinse peppers); remove and discard core and seeds.
- In a blender, puree peppers, almonds, pine nuts, oil, oregano, shallot, and lemon juice and blend until smooth. Season to taste with salt and pepper.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main