Swordfish and vegetable kebabs with fresh tomato-herb sauce
2 large, beefsteak, cut into chunks (about 1 1/4 lbs)
1 cup(s), fresh, leaves
2 Tbsp, divided
2 medium clove(s)
½ tsp, divided
½ tsp, freshly ground, divided
Uncooked swordfish fillet(s)
1¼ pound(s), about 1-inch thick, cut into 24 chunks
2 small, cut into 12 chunks each
Uncooked red onion(s)
1 medium, cut into 6 wedges and each wedge cut in half
1 medium, sliced lengthwise and then cut crosswise 6 times
Cooked whole wheat couscous
2 cup(s), kept warm
- 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.