
Swordfish and vegetable kebabs with fresh tomato-herb sauce
9
5
2
Smartpoints value per serving
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 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