Swordfish and Vegetable Kebabs with Fresh Tomato-Herb Sauce
5
Points®
Total Time
35 min
Prep
25 min
Cook
10 min
Serves
4
Difficulty
Easy
These swordfish skewers come together quickly on the grill for an easy but impressive weeknight (or weekend!) dinner. We serve them with a delicious Sicilian-inspired sauce made from ripe tomatoes and lots of chopped fresh parsley, and with whole wheat couscous, too. If you're not a fan of swordfish, fresh tuna or halibut can be swapped in and will work well in this recipe.
Ingredients
Tomato
2 large, beefsteak, cut into chunks (about 1 1/4 lbs)
Fresh parsley
1 cup(s), fresh, leaves
Olive oil
2 Tbsp, divided
Garlic
2 clove(s)
Dried oregano
1 tsp
Table salt
½ tsp, divided
Black pepper
½ tsp, freshly ground, divided
Uncooked swordfish
1¼ pound(s), about 1-inch thick, cut into 24 chunks
Yellow bell pepper
2 small, cut into 12 chunks each
Red onion
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