Grilled Swordfish, Pepper and Zucchini Kabobs with Red Salmoriglio Sauce
5
Points® value
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
Tomato
1¼ pound(s), cut into chunks (2 ripe Beefsteak tomatoes)
Fresh parsley
1 cup(s), fresh, leaves
Olive oil
2 tbsp(s), divided
Garlic
2 clove(s), large
Dried oregano
1 tsp(s)
Table salt
½ tsp(s), divided
Black pepper
½ pinch(es), freshly ground, divided
Uncooked swordfish fillet
1¼ pound(s), about 1-inch thick, cut into 24 chunks
Yellow bell pepper
1 medium, cut into 24 chunks
Red onion
1 medium, cut into 6 wedges and each wedge cut in half to yield 12 pieces total
Zucchini
1 medium, cut in half lengthwise and then cut crosswise to yield 12 pieces total
Cooked whole wheat couscous
2 cup(s)