Swordfish Kebabs with Mint Pesto from Endless Summer Cookbook by Katie Lee
If the idea of grilling fish intimidates you, try this recipe. Kebabs are a much less intimidating way to wade into the waters of seafood grilling, and swordfis
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- ¼ cup (20 g) sliced almonds
- 1 large clove garlic, smashed
- 1¼ pounds (570 g) swordfish steak, cut into 1½-inch (4-cm) cubes
- Grated zest of 1 lemon
- 5 tablespoons (75 ml) extra-virgin olive oil
- 1 cup (40 g) packed fresh mint leaves
- ¼ cup (10 g) packed flat-leaf parsley leaves
- Pinch of red chile flakes (optional)
- Salt and freshly ground black pepper
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