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Swordfish Skewers with Salsa Verde (Food& Wine)*
Nb persons: 4
Yield:
Preparation time:
Total time:
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| 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 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 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 |
DIRECTIONS
In a blender or mini food processor, pulse the parsley, garlic, crushed red pepper and olive oil to a thick puree. Season with salt and pepper and transfer to a bowl.
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. Season the skewers with salt and pepper and brush all over with the parsley sauce. Cover and refrigerate for 1 hour.
Light a grill or preheat a grill pan. Grill the skewers over moderate heat, turning, until the fish is lightly browned and cooked through, about 6 minutes. Transfer to a platter. Meanwhile, grill the lemon halves, cut side down, until charred, about 2 minutes. Serve the skewers with the grilled lemons. Discard the bay leaves.
Active: 45 MIN
Total Time: 1 HR 45 MIN
Serving: 4
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