Swordfish Skewers with Salsa Verde Recipe

Name: Swordfish Skewers with Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flat-leaf parsley leaves; 10 garlic cloves, crushed; 1 teaspoon crushed red pepper; 1/2 cup extra-virgin olive oil; Salt; Freshly ground black pepper; 28 fresh bay leaves (1 cup); 1 1/2 pounds swordfish, cut into 1 1/2-inch pieces; 1 medium zucchini, very thinly sliced lengthwise on a mandoline; 2 lemons, halved crosswise

Servings: persons

1 cup flat-leaf parsley leaves
10 garlic cloves, crushed
1 teaspoon crushed red pepper
1/2 cup extra-virgin olive oil
Salt
Freshly ground black pepper
28 fresh bay leaves (1 cup)
1 1/2 pounds swordfish, cut into 1 1/2-inch pieces
1 medium zucchini, very thinly sliced lengthwise on a mandoline
2 lemons, halved crosswise

1
In a blender or mini food processor, pulse the parsley, garlic, crushed red pepper and olive oil to a thick puree.
2
Season with salt and pepper and transfer to a bowl.
3
Onto each of 4 long skewers, alternately thread a bay leaf, a piece of fish, a bay leaf and a slice of zucchini, repeating until each skewer has 3 pieces of fish, 3 slices of zucchini and 7 bay leaves.
4
Season the skewers with salt and pepper and brush all over with the parsley sauce.
5
Cover and refrigerate for 1 hour.
6
Light a grill or preheat a grill pan.
7
Grill the skewers over moderate heat, turning, until the fish is lightly browned and cooked through, about 6 minutes.
8
Transfer to a platter.
9
Meanwhile, grill the lemon halves, cut side down, until charred, about 2 minutes.
10
Serve the skewers with the grilled lemons.
11
Discard the bay leaves.

678

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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: 1 cup flat-leaf parsley leaves, 10 garlic cloves, crushed, 1 teaspoon crushed red pepper, 1/2 cup extra-virgin olive oil, and more.

Yes, Swordfish Skewers with Salsa Verde falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Swordfish Skewers with Salsa Verde

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