Swordfish Skewers with Cilantro-Mint Pesto

By jkwalls

Ingredients

• Pesto:
• 1 cup fresh cilantro leaves
• 1/2 cup fresh mint leaves
• 3 tablespoons fresh orange juice
• 2 tablespoons chopped green onions
• 1 tablespoon fresh lime juice
• 2 teaspoons extra-virgin olive oil
• 1/4 teaspoon salt
• 1 garlic clove, minced
• Skewers:
• 2 teaspoons grated lime rind
• 1 teaspoon grated orange rind
• 2 tablespoons fresh orange juice
• 1 tablespoon fresh lime juice
• 2 teaspoons sugar
• 2 garlic cloves, minced
• 1 1/2 pounds swordfish fillets, cut into (1 1/4-inch) cubes
• 24 cherry tomatoes
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray

Details

Servings 8

Preparation

Step 1

1. To prepare pesto, combine first 8 ingredients in a food processor; process until smooth. Let stand 30 minutes.

2. Prepare grill to medium-high heat.

3. To prepare skewers, combine lime rind and next 5 ingredients (through 2 garlic cloves) in a large zip-top plastic bag. Add fish to bag; seal. Marinate in refrigerator for 30 minutes, turning bag once. Remove fish from bag; discard marinade. Thread fish and tomatoes alternately onto each of 8 (8-inch) skewers; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.

4. Place skewers on a grill rack coated with cooking spray; grill 6 minutes or until desired degree of doneness, turning every 2 minutes. Serve with pesto