Swordfish Skewers with Salsa Verde

By karen1

Ingredients

• 1 cup flat-leaf parsley leaves
• 10 garlic cloves, crushed
• 1 teaspoon crushed red pepper
• 1/2 cup extra-virgin olive oil
• Salt
• Freshly ground black pepper
• 28 fresh bay leaves (1 cup)
• 1 1/2 pounds swordfish, cut into 1 1/2-inch pieces
• 1 medium zucchini, very thinly sliced lengthwise on a mandoline
• 2 lemons, halved crosswise

Details

Servings 4
Cooking time 105mins
Adapted from foodandwine.com

Preparation

Step 1

In a blender or mini food processor, pulse the parsley, garlic, crushed red pepper and olive oil to a thick puree. Season with salt and pepper and transfer to a bowl.

Onto each of 4 long skewers, alternately thread a bay leaf, a piece of fish, a bay leaf and a slice of zucchini, repeating until each skewer has 3 pieces of fish, 3 slices of zucchini and 7 bay leaves. Season the skewers with salt and pepper and brush all over with the parsley sauce. Cover and refrigerate for 1 hour.

Light a grill or preheat a grill pan. Grill the skewers over moderate heat, turning, until the fish is lightly browned and cooked through, about 6 minutes. Transfer to a platter. Meanwhile, grill the lemon halves, cut side down, until charred, about 2 minutes. Serve the skewers with the grilled lemons. Discard the bay leaves.