Swordfish Kebabs With Mint Pesto Recipes

ROSEMARY-SKEWERED SWORDFISH KEBABS

Steps:

• Pour 1/4 cup oil into a wide, shallow, nonreactive dish. Stir in the lemon and orange zests, 1/2 tablespoon of the thyme and all but 1 tablespoon of the chopped rosemary. Add the swordfish to the marinade and turn to coat the fish completely. Refrigerate 2 to 24 hours.
• Preheat gas grill to high or prepare a charcoal grill, letting the coals burn until white ash is visible. Remove the swordfish from the marinade, brushing off any solids. Skewer the fish pieces with the rosemary branches (about 4 pieces per branch). Season each kebab with salt and pepper. Place the skewers on the hot grill and cook, turning as needed, until cooked through, approximately 4 minutes total.

GRILLED SWORDFISH AND PINEAPPLE KEBABS

Steps:

• Place bamboo skewers in a shallow bowl, cover with water, and soak for 30 minutes.
• Meanwhile, cut swordfish into 16 cubes. Place in a bowl, add 1/3 cup teriyaki sauce, and toss to coat. Place pineapple in another bowl, add chili-garlic sauce, and toss to coat. Marinate fish and pineapple at room temperature for 20 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cut green pepper into 16 pieces.
• Thread each skewer with fish, pineapple, and bell pepper pieces.
• Cook kebabs on the preheated grill until fish is just cooked through, 3 to 4 minutes per side.
• Sprinkle kebabs with sesame seeds. Serve with remaining teriyaki sauce for dipping.

SWORDFISH KEBABS

Steps:

• Place fish in a large dish.
• Blend together the oil, lemon juice, garlic, paprika and seasonings in a small bowl.
• Pour over the fish.
• Cover loosely with clear film and leave in a cool place to marinate for up to 2 hours.
• Thread the fish cubes onto skewers, alternating with pieces of tomato and onion.
• Grill the kebabs for 7 to 10 minutes, basting frequently with the remaining marinade and turning occasionally.
• Serve with plenty of fresh salad.

LAMB KEBABS WITH MINT PESTO

Steps:

• For pesto:
• Blend first 7 ingredients in processor to coarse puree. With machine running, gradually pour in 1/2 cup oil; puree until almost smooth. Transfer pesto to bowl. Season with salt and pepper.
• For kebabs:
• Mix 1 tablespoon oil, garlic, coarse salt, and coriander in medium bowl. Add lamb; toss to coat. Cover and chill at least 2 hours and up to 4 hours.
• Prepare barbecue (medium-high heat). Thread lamb on skewers alternately with peppers and onions. Place on baking sheet. Brush with oil; sprinkle with pepper. Grill to desired doneness, turning occasionally, 7 to 9 minutes for medium-rare.
• Arrange kebabs on serving platter. Drizzle each kebab very lightly with pesto and serve remaining pesto alongside.

SWORDFISH KEBABS

Steps:

• Whisk first 6 ingredients in medium bowl to blend. Add fish and refrigerate at least 1 and up to 4 hours.
• Preheat barbecue (medium heat) or preheat broiler. Drain fish, reserving marinade. Thread fish on skewers alternately with onions, green and bell peppers and mushrooms. Arrange skewers on grill. Grill until swordfish is just cooked through, brushing skewers frequently with marinade, about 5 minutes.

CHICKEN OR SWORDFISH KEBABS

Steps:

• Season the chicken or swordfish with salt and pepper. Mash the garlic to a paste with 1/4 teaspoon salt in a mortar and pestle. Place the yogurt in a 2-quart bowl and stir in the mashed garlic, another 1/4 teaspoon salt, the curry powder, cardamom, and canola oil. Add the chicken or fish, the tomatoes and the peppers, and toss together. Cover and refrigerate for 1 to 3 hours. Meanwhile, if using wooden skewers, soak for 30 minutes or longer.
• To make the sauce, in a mortar and pestle mash the garlic and salt together to a paste. Stir into the drained yogurt, along with the optional cumin seeds and the mint or dill. Set aside.
• Prepare a hot charcoal grill or preheat a gas grill for fifteen minutes. Thread the chicken or fish onto skewers, alternating with the peppers and tomatoes. Do not jam the pieces together tightly, but leave a little space between so that the pieces cook evenly. Place on the hot grill. Grill 5 minutes and turn over. Grill fish skewers for another 5 minutes, or until the fish is springy to the touch. Grill chicken for another 7 to 10 minutes, turning onto another side after 5 minutes, or until cooked through but not dry. Remove from the grill and serve, with the yogurt sauce and with basmati rice.

SWORDFISH KEBABS

Steps:

• Combine garlic, cumin, chile powder, vinegar, molasses, and orange and lime juices in a small saucepan; bring to a boil over high heat. Boil for 2 minutes, remove from heat, and set aside. Halve lemons crosswise and cut each half into 4 wedges.
• On each of 6 long metal skewers, arrange 4 lemon wedges, 3 bay leaves, 3 pieces of fish, and 2 tomatoes. Kebabs can be prepared up to this point and refrigerated for up to 6 hours before cooking.
• Heat grill to medium hot. Sprinkle kebabs with the salt and pepper and spoon glaze over them. Grill until fish is opaque to the center and lightly charred, 3 to 4 minutes per side; brush with glaze several times while cooking. Remove skewers and serve with our Black Bean and Grilled Corn Salsa, if desired.

GRILLED SWORDFISH KEBABS WITH GOLDEN RAISIN CHIMICHURRI

Steps:

• Make the kebabs: Thread the swordfish, bay leaves and lemon slices alternately onto flat bamboo or metal skewers. Arrange in a nonreactive baking dish. Season the kebabs on all sides with salt and pepper. Squeeze the juice from the remaining lemon over them. Sprinkle with oregano and drizzle with olive oil. Turn the kebabs a few times to coat with the flavorings and marinate in the refrigerator for 30 minutes.
• Meanwhile, make the chimichurri: Place the raisins in a heatproof mixing bowl. Pour boiling water over them and stir in 2 tablespoons olive oil. Let raisins soak for 15 minutes.
• Finely chop parsley, oregano, thyme and garlic in a food processor. Gradually work in 3/4 cup olive oil, sherry vinegar, lemon juice, red-pepper flakes, salt and pepper to taste; the chimichurri should be highly seasoned.
• Drain raisins well and add them to the chimichurri. Pulse the processor a few times to mix, but leave the raisins mostly whole. Transfer 3/4 cup of the chimichurri to a small bowl for basting, and transfer the rest to a serving bowl.
• Meanwhile, build a wood fire in your grill with a hot zone for searing and a medium zone for cooking. (You can do the same with charcoal. If you're using a gas grill, place a few hardwood chunks between the Flavorizer bars or over the burners. Heat one burner on high heat and additional burners on medium heat, adjusting the heat as necessary.) Brush and oil the grill grate.
• Arrange the kebabs over the hot fire and grill until the fish is browned and sizzling and cooked through, 2 to 3 minutes per side, 8 to 12 minutes in all. Move kebabs to the medium zone if they start to burn. Baste with a little of the reserved chimichurri as the kebabs cook.
• Serve the kebabs with the remaining chimichurri on the side for spooning over the fish.