Recipe: Swordfish Kebabs with Mint Pesto

What You Need:

1/4 c. sliced almonds

  • 1/4 c. sliced almonds
    1 large clove garlic, smashed
    1 c. packed fresh mint leaves
    1/4 c. packed parsley leaves
    1 tbsp. grated lemon zest (from 1 medium lemon)
    5 tbsp. extra virgin olive oil
    Pinch crushed red pepper (optional)
    1 1/2 lb. thick-cut swordfish steaks, cut into 11/2″ cubes

How To:

  1. Make the cilantro-lime chimichurri: Place all ingredients in a mixing bowl and whisk together. Set aside.
  2. Heat grill to 375º. Drizzle oil over steaks and season with salt and pepper. Place steaks on hot grill and grill, 4 to 5 minutes per side for medium doneness. Remove steaks from heat and transfer to a cutting board. Cover loosely with foil and allow steaks to rest, 10 minutes.
  3. In a large mixing bowl, add oil, garlic, lemon juice, and asparagus and toss together until asparagus is evenly coated. Season with salt and pepper. Arrange asparagus on hot grill and grill until lightly charred and tender, 2 to 3 minutes per side.
  4. To serve: Slice steaks into 1″ strips and drizzle with chimichurri. Serve with asparagus and remaining chimichurri.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s