Italian Swordfish Skewers with Red Pepper Pesto
Ingredients
Swordfish
- 1 1/2 lb (680 g) swordfish, cut into 1-inch cubes
- 2 garlic cloves, thinly sliced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon smoked paprika
- Kosher salt and freshly ground black pepper
- Red Pepper Pesto
2 red bell peppers
- 1 dried red chili, soaked in warm water for 30 minutes (optional)
- 1/4 cup (25 g) sliced almonds
- 1/4 cup (25 g) pine nuts
- 1/2 cup (120 ml) extra virgin olive oil
- ? cup fresh oregano leaves
- 2 tablespoons minced shallots
- 1 tablespoon lemon juice
- Kosher salt and freshly ground black pepper
Directions
Step 1 – Marinate the swordfish
In a bowl, combine swordfish, sliced garlic, olive oil, and smoked paprika. Toss to coat evenly. Cover and let sit for 10 minutes (or up to 2 hours in the refrigerator).
Step 2 – Make the red pepper pesto
Char the red peppers over a gas flame or under a hot broiler, turning often until blackened on all sides. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes.
Rub off the skins, then remove and discard stems and seeds.
In a blender or food processor, combine the roasted peppers, soaked chili (if using), almonds, pine nuts, olive oil, oregano, shallots, and lemon juice. Blend until smooth. Season with salt and pepper. Set aside.
Step 3 – Grill the skewers
Prepare a grill for direct heat over medium-high. Thread the swordfish onto 8 skewers and season with salt and pepper.
Grill, turning occasionally, until just cooked through and opaque in the center, about 8–10 minutes total.
Step 4 – Serve
Serve the swordfish skewers hot, topped or served alongside the red pepper pesto.
