Swordfish and Vegetable Kebabs with Fresh Tomato-Herb Sauce

Total Time
35 min
25 min
10 min
Ripe beefsteak tomatoes add wonderful flavor to this delicious Sicilian sauce. Fresh tuna or halibut can be substituted for the swordfish if you prefer.*


fresh tomato(es)

2 large, beefsteak, cut into chunks (about 1 1/4 lbs)

fresh parsley

1 cup(s), fresh, leaves

olive oil

2 Tbsp, divided

garlic clove(s)

2 medium clove(s)

dried oregano

1 tsp

table salt

½ tsp, divided

black pepper

½ tsp, freshly ground, divided

uncooked swordfish fillet(s)

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

yellow pepper(s)

2 small, cut into 12 chunks each

uncooked red onion(s)

1 medium, cut into 6 wedges and each wedge cut in half

uncooked zucchini

1 medium, sliced lengthwise and then cut crosswise 6 times

cooked whole wheat couscous

2 cup(s), kept warm


  1. Preheat grill or grill pan.
  2. To make sauce, place tomatoes, parsley, 1 tablespoon of oil, garlic, oregano and 1/4 teaspoon each of salt and pepper in a food processor; pulse until tomato is finely chopped. 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. Serve kabobs over couscous with the sauce on the side. Yields 3 kebabs, 1/2 cup of couscous and about 1/2 cup of sauce per serving.


*Could affect SmartPoints values.

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