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
Instructions
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.
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