Swordfish Kabobs With Red Pepper Pesto Recipe

Name: Swordfish Kabobs With Red Pepper Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons dry white wine; 2 1/2 teaspoons minced garlic, divided; 1 teaspoon dried oregano; 1 (8-ounce) swordfish steak; 1 large sweet red pepper; 2 tablespoons chopped fresh basil; 1 teaspoon balsamic vinegar; 1/2 teaspoon olive oil; 1/8 teaspoon salt; Vegetable cooking spray

Servings: persons

1
Combine wine, 2 teaspoons garlic, and oregano in a small bowl, stirring well. Cut swordfish steak into 1 1/4-inch cubes; add to wine mixture. Cover and marinate in refrigerator 1 hour.
2
Cut pepper in half lengthwise; remove and discard seeds and membrane. Place pepper, skin side up, on a baking sheet; flatten with palm of hand. Broil 5 1/2 inches from heat (with electric oven door partially opened) 15 to 20 minutes or until charred. Place pepper in ice water until cool. Remove from water; peel and discard skin.
3
Position knife blade in food processor bowl; add roasted red pepper, remaining 1/2 teaspoon garlic, basil, and next 3 ingredients. Process until smooth. Transfer mixture to a small saucepan. Cook over medium heat until thoroughly heated. Remove from heat; set aside, and keep warm.
4
Remove swordfish from marinade, reserving marinade. Thread fish onto 2 (10-inch) skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals (350u00b0 to 400u00b0). Place kabobs on rack; grill, uncovered, 4 to 5 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with marinade. Serve kabobs with red pepper mixture.

kcal

Calories

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons dry white wine, 2 1/2 teaspoons minced garlic, divided, 1 teaspoon dried oregano, 1 (8-ounce) swordfish steak, and more.

Yes, Swordfish Kabobs With Red Pepper Pesto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Swordfish Kabobs With Red Pepper Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions