The meaty, thick swordfish is great for cooking on grilled skewers. It is cut into identical pieces and pickled in mint pesto for several hours. For cooking the sauce will take you a matter of minutes, since it does not require cooking: greens are whipped in a blender along with nuts, spices and olive oil. He fills the fish with his refreshing notes, and after frying, the swordfish is very tasty and juicy. Plant pieces only on soaked wooden skewers so that the sticks do not burned when frying. Serve the fish with the remaining pesto.
Recipe author – Katie Lee
Time: 1 hour. 15 minutes. Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.6 kg steak of swordfish, cut into cubes of 2.5 cm. (remove the blood thread)
- 1/4 Art. chopped almonds
- 1 large clove of garlic, crushed
- 1 tbsp. fresh mint
- 1/4 Art. fresh parsley
- Grated zest of 1 lemon + serving wedges
- 5 tbsp. l extra virgin olive oil
- A pinch of red pepper flakes (optional)
Recipes with similar ingredients: swordfish, almonds, lemon zest, red pepper flakes, pesto sauce, mint
Recipe preparation:
- Put the fish cubes in a bowl. Soak eight wooden skewers 20 cm long in water for at least 30 minutes.
- Meanwhile, cook the pesto. Put the almonds and garlic. into a food processor and chop until fine crumbs. Add the mint parsley and lemon zest and chop. Transfer the mixture to a small bowl and stir in olive oil; if necessary dilute the sauce 1 tbsp. l water. Salt and pepper to taste, mix in red pepper flakes. Pour about a third of the pesto onto the fish and mix to evenly coat all the pieces with the sauce. Remaining leave the pesto to serve. Put the fish in the refrigerator at least 30 minutes or up to 4 hours.
- Preheat the grill to moderate heat. Plant 3-4 pieces of swordfish for each skewer. Fry, turning over once, until readiness, for 2-3 minutes on each side. Water kebabs to the remaining pesto and serve with lemon wedges.
