Recipes Swordfish Skewers with Salsa Verde 4.0 (3,260) Add your rating & review Chef Chad Colby uses fresh bay leaves on these fresh swordfish skewers, which imparts a lovely fragrance to the dish. Slideshow: Grilled Fish Recipes By Chad Colby Updated on March 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 45 mins Total Time: 1 hrs 45 mins Yield: 4 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 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. Suggested Pairing Herby, citrusy Vermentino from Italy's Ligurian coast was practically made for this dish. Rate it Print