Swordfish Skewers With Cilantro Mint Pesto |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Cooking Light, AUGUST 2009. Note marination time. Ingredients:
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 |
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 lbs swordfish fillets, cut into (1 1/4-inch) |
24 cherry tomatoes |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
cooking spray |
Directions:
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.
4. 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.
5. 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.
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