Swordfish Skewers With Salsa Verde

SWORDFISH SKEWERS WITH SALSA VERDE

COOKTIME 45 mins

SERVES 4 

INGREDIENTS

1 cup fresh flat leaf parsley 

10 garlic cloves

1 teaspoon crushed red pepper

1/2 cup extra-virgin olive oil

Salt

Ground black pepper

1 cup fresh bay leaves (approx. 25)

1 1/2 pounds swordfish, cut into 1 1/2-inch pieces

1 medium zucchini, sliced thin lengthwise 

2 lemons, halved 

DIRECTIONS

In a blender or mini food processor, pulse the parsley, garlic, crushed red pepper and olive oil to a thick puree. Season with salt and pepper and transfer to a bowl.

Take 4 long skewers, thread a bay leaf, a piece of fish, a bay leaf, and a slice of zucchini, repeating until each skewer has 3 pieces of fish, 3 slices of zucchini and 7 bay leaves. 

Season the skewers with salt and pepper and brush all over with the parsley sauce. Cover and refrigerate for 1 hour.

Light a grill or preheat a grill pan. Grill the skewers over moderate heat, turning, until the fish is lightly browned and cooked through, about 6 minutes. 

Transfer to a platter. Meanwhile, grill the lemon halves, cut side down, until charred, about 2 minutes. Serve the skewers with the grilled lemons. Remove and discard the bay leaves.

Enjoy!