Swordfish Skewers with Salsa Verde
Courtesy of Chef Chad Colby of Chi Spacca, via Food & Wine (March 2014)
Ingredients
- 1 c. flat leaf parsley
- 10 garlic cloves, crushed
- 1 tsp. crushed red pepper
- 1/4 c. extra-virgin olive oil
- Salt and freshly ground black pepper
- 28 fresh bay leaves (1 cup)
- 1 1/2 lb. swordfish, cut into 1 1/2" pieces
- 3 medium zucchini, very thinly sliced lengthwise on a mandoline
- 2 lemons, halved
Details
Adapted from foodandwine.com
Preparation
Step 1
1. In a blender or food processor, pulse the parsley, garlic, crushed red pepper and olive oil to a thick purée. Season with salt and pepper and transfer to a bowl.
2. Season fish with salt and pepper.
3. Onto each of 4 skewers, alternately thread a bay leaf, piece of fish, bay leaf and folded zucchini ribbon, repeating until all fish and zucchini has been skewered. Brush skewers all over with parsley sauce. Cover and refrigerate 1 hour.
4. Light a grill or preheat a grill pan. Grill the skewers over moderate heat, turning, until the fish is lightly browned and cooked throughout, about 6-10 minutes. Transfer to a platter. Meanwhile, grill lemon halves, cut side down, until charred, about 2 minutes. Discard bay leaves and serve skewers with grilled lemons.
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