Swordfish Skewers with Salsa Verde

Chef Chad Colby uses fresh bay leaves on these fresh swordfish skewers, which imparts a lovely fragrance to the dish.

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  • Servings: 4
KEY: Summer, Grilling/Barbecuing, Barbecue/Cookout, Father's Day, Mexican, Southwestern/Tex-Mex, Appetizers/starters, Gluten-Free, Healthy, Staff Favorites, Dinner

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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 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

How to make this recipe

  1. 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.
  2. 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.
  3. 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.

Suggested Pairing

Herby, citrusy Vermentino from Italy's Ligurian coast was practically made for this dish.

Contributed By Photo © Con Poulos Published March 2014

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