Grilled Swordfish, Pepper and Zucchini Kabobs with Red Salmoriglio Sauce
5
Points®
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)
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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