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Swordfish and vegetable kebabs with fresh tomato-herb sauce

Name: Swordfish and vegetable kebabs with fresh tomato-herb sauce
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 large fresh tomato(es) beefsteak, cut into chunks (about 1 1/4 lbs); 1 cup(s) fresh parsley fresh, leaves; 2 Tbsp olive oil divided; 2 medium clove(s) garlic clove(s); 1 tsp dried oregano; 0.5 tsp table salt divided; 0.5 tsp black pepper freshly ground, divided; 1.25 pound(s) uncooked swordfish fillet(s) about 1-inch thick, cut into 24 chunks; 2 small yellow pepper(s) cut into 12 chunks each; 1 medium uncooked red onion(s) cut into 6 wedges and each wedge cut in half; 1 medium uncooked zucchini sliced lengthwise and then cut crosswise 6 times; 2 cup(s) cooked whole wheat couscous kept warm

Smartpoints value per serving

Total Time

35 min

Prep

25 min

Cook

10 min

Serves

Difficulty

Easy

These swordfish skewers come together quickly on the grill for an easy but impressive weeknight (or weekend!) dinner. We serve them up with a delicious Sicilian-inspired sauce made from ripe beefsteak tomatoes as well as whole wheat couscous, which can help you meet your daily recommended amount of fiber. If you're not a fan of swordfish, fresh tuna or halibut can be used in its place (but could affect the SmartPoints value).

Ingredients

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

Instructions

Preheat grill or grill pan.
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.
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. 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.

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