Grilled Swordfish Kabobs with Fresh Herb Pesto Sauce
2015-06-19- Course: Dinner
- Skill Level: Intermediate
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- Servings : 4
- Prep Time : 40m
- Cook Time : 15m
- Ready In : 55m
Ingredients
- 1 cup fresh basil leaves
- 1 cup fresh parsley leaves
- 1/2 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup chopped fresh chives
- 1/2 cup pine nuts, lightly toasted
- 4 cloves garlic, minced
- 1/2 cup freshly grated Parmesan
- 1 1/3 cups extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- 1 3/4 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 1 3/4 to 2 pounds (1-inch thick) swordfish steaks, cut into 1 1/2-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 red onion, cut lengthwise into 1/2-inch slices
- 1 (6-inch) long zucchini, halved lengthwise, and cut into 1/2-inch thick slices
- 16 cremini mushrooms, ends trimmed
Directions
Cook’s Note: The pesto sauce can be made up to 2 days in advance and refrigerated until ready to use. If you choose to make this ahead of time, cover the top of the sauce with a thin film of oil to keep the sauce from darkening. Return to room temperature before serving.
Recipe courtesy of Emeril Lagasse, 2004