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Photo of Grilled Swordfish, Pepper and Zucchini Kabobs with Red Salmoriglio Sauce by WW

Grilled Swordfish, Pepper and Zucchini Kabobs with Red Salmoriglio Sauce

2 - 9
PersonalPoints™ per serving
Total Time
35 min
Prep
25 min
Cook
10 min
Serves
4
Difficulty
Easy
Use ripe beefsteak tomatoes to give this unusually delicious, Sicilian sauce the best flavour. Fresh tuna or halibut could be substituted for the swordfish.

Ingredients

Fresh tomato(es)

1¼ pound(s), cut into chunks (2 ripe Beefsteak tomatoes)

Fresh parsley

1 cup(s), fresh, leaves

Olive oil

2 tbsp(s), divided

Garlic clove(s)

2 clove(s), large

Dried oregano

1 tsp(s)

Table salt

½ tsp(s), divided

Black pepper

½ pinch, freshly ground, divided

Uncooked swordfish fillet(s)

1¼ pound(s), about 1-inch thick, cut into 24 chunks

Yellow pepper(s)

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

Uncooked zucchini

1 medium, cut in half lengthwise and then cut crosswise to yield 12 pieces total

Cooked whole wheat couscous

2 cup(s)

Instructions

  1. Preheat grill or grill pan.
  2. 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.
  3. 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.
  4. 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.

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