Swordfish Skewers with Salsa Verde

By Laurniesaurus

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

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.