Swordfish Kebabs with Garlic Parsley Sauce

By mschweickert

Ingredients

• 1 1/2 lbs swordfish steaks, cut into 1 1/2-inch cubes
• 2 zucchini, peeled into ribbons
• 12 oz. baby purple potatoes, parcooked in boiling salted water, 3 minutes
• 1 red onion, cut into wedges
• salt and pepper
• 2 lemons, halved crosswize
• Sauce
• 1 cup packed fresh parsley
• 1 Tbsp. minced fresh garlic
• 1/4 tsp each salt, pepper, red pepper flakes
• 1/4 cup olive oil
• 2 Tbsp white wine vinegar

Preparation

Step 1

Preheat grill to medium. Brush grill grate with oil.

For the kebabs, thread swordfish, zucchini, potatoes, and onion onto skewers; coat with nonstick spray and season with salt and pepper. Grill kebabs, covered, until fish is cooked through, 6 minutes, turning halfway through. Grill lemons, covered, cut sides down, until charred, 2 minutes; juice two halves and set aside remaining halves.

For the sauce, mince parsley, garlic and seasonings in a food processor. Add oil, vinegar and 2 Tbsp. grilled lemon juice and process until combined. Brush kebabs with sauce. Serve kebabs with remaining sauce and lemon halves.