Grilled Swordfish, Pepper and Zucchini Kabobs with Red Salmoriglio Sauce
1¼ pound(s), cut into chunks (2 ripe Beefsteak tomatoes)
1 cup(s), fresh, leaves
2 Tbsp, divided
2 clove(s), medium
½ tsp, divided
½ pinch, freshly ground, divided
Uncooked swordfish fillet(s)
1¼ pound(s), about 1-inch thick, cut into 24 chunks
1 medium, cut into 24 chunks
Uncooked red onion(s)
1 medium, cut into 6 wedges and each wedge cut in half to yield 12 pieces total
1 medium, cut in half lengthwise and then cut crosswise to yield 12 pieces total
Cooked whole wheat couscous
- Preheat grill or grill pan.
- Meanwhile, to make sauce, place tomatoes, parsley, 1 tablespoon of oil, garlic, oregano and 1/4 tsp each of salt and pepper in a food processor; pulse until finely chopped and set aside.
- Thread 2 pieces each of swordfish and yellow pepper, and 1 piece each of onion and zucchini onto each of twelve 8-inch metal skewers. (Note: if you’re using wooden skewers, soak them in water 30 minutes before use to prevent charring.) Brush kabobs with remaining 1 tablespoon of oil and sprinkle with remaining 1/4 teaspoon each of salt and pepper.
- Grill skewers, turning as needed, until lightly charred and fish is just cooked through, about 8 to 10 minutes. Yields 3 kabobs, 1/2 cup of couscous and about 1/2 cup of sauce per serving.