Swordfish Kebabs with Summer Herb Pesto Recipe

Name: Swordfish Kebabs with Summer Herb Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound skinless swordfish steak, cut into 1-inch cubes; 2 garlic cloves, smashed; One 2-inch piece of ginger, halved and smashed; 1 stalk of lemongrass, bottom 6 inches of the tender inner bulb only, thinly sliced; 1/4 cup plus 2 tablespoons vegetable oil; Salt and freshly ground pepper; 16 cipollina onions, peeled; 1 fennel bulb, cored and cut into 1-inch dice; 1 small zucchini, quartered lengthwise, seeded and cut into 1-inch pieces; 16 cherry tomatoes; Summer Herb Pesto; Aged balsamic vinegar, for drizzling; Finely grated zest of 1/2 orange, for garnish

Servings: persons

1 pound skinless swordfish steak, cut into 1-inch cubes
2 garlic cloves, smashed
One 2-inch piece of ginger, halved and smashed
1 stalk of lemongrass, bottom 6 inches of the tender inner bulb only, thinly sliced
1/4 cup plus 2 tablespoons vegetable oil
Salt and freshly ground pepper
16 cipollina onions, peeled
1 fennel bulb, cored and cut into 1-inch dice
1 small zucchini, quartered lengthwise, seeded and cut into 1-inch pieces
16 cherry tomatoes
Summer Herb Pesto
Aged balsamic vinegar, for drizzling
Finely grated zest of 1/2 orange, for garnish

1
In a bowl, toss the swordfish with the garlic, ginger, lemongrass, 1/4 cup of the vegetable oil and a generous pinch each of salt and pepper.
2
Let stand at room temperature for 30 minutes.
3
Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of oil.
4
Add the onions and cook over moderate heat until lightly browned, about 2 minutes.
5
Add the fennel and cook until lightly browned and crisp-tender, about 2 minutes longer.
6
Remove the swordfish from the marinade, scraping off the solids.
7
Thread the swordfish, onions, fennel, zucchini and tomatoes onto eight 10-inch skewers and season the kebabs with salt and pepper.
8
Light a grill or preheat a grill pan.
9
Grill the kebabs over high heat, turning, until lightly charred and the fish is nearly cooked through, about 5 minutes.
10
Spread the Summer Herb Pesto on a large platter and arrange the kebabs on top.
11
Drizzle lightly with balsamic vinegar, garnish with the orange zest and serve.

756

kcal

Calories

Fat

Carbs

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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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 pound skinless swordfish steak, cut into 1-inch cubes, 2 garlic cloves, smashed, One 2-inch piece of ginger, halved and smashed, 1 stalk of lemongrass, bottom 6 inches of the tender inner bulb only, thinly sliced, and more.

Yes, Swordfish Kebabs with Summer Herb 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 Kebabs with Summer Herb Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions