Everyday Meals

Swordfish Skewers With Cilantro-Mint Pesto

READY IN: 1hr 6minsYIELD: 4

INGREDIENTS

  • 1cupcilantro leaf, fresh
  • 12 cupmint leaf
  • 3tablespoonsorange juice, fresh
  • 2tablespoonsgreen onions, chopped
  • 1tablespoonlime juice, fresh
  • 2teaspoonsolive oil, extra-virgin
  • 14 teaspoonsalt
  • 1garlic clove, minced
  • 2teaspoonslime rind, grated
  • 1teaspoonorange rind, grated
  • 2tablespoonsorange juice, fresh
  • 2teaspoonssugar
  • 2garlic cloves, minced
  • 1 12 lbsswordfish fillets, cut into 1 1/4-inch cubes
  • 24cherry tomatoes
  • 14 teaspoonsalt
  • 14 teaspoonpepper
  • NUTRITION INFO

    Serving Size: 1 (329) g

    Servings Per Recipe:4

    Calories: 308.8

    Calories from Fat 124 g 40 %

    Total Fat 13.9 g 21 %

    Saturated Fat 3.1 g 15 %

    Cholesterol 112.2 mg 37 %

    Sodium 437.6 mg 18 %

    Total Carbohydrate10.1 g 3 %

    Dietary Fiber 1.9 g 7 %

    Sugars 6.5 g 26 %

    Protein 34.9 g 69 %

    DIRECTIONS

  • To prepare pesto, combine first 8 ingredients in a food processor; process until smooth. Let stand 30 minutes.
  • Prepare grill to medium-high heat.
  • To prepare skewers, combine lime rind and next 5 ingredients through 2 garlic cloves in a large zip-top plastic bag. Add fish to bag; seal. Marinate in refrigerator for 30 minutes, turning bag once. Remove fish from bag; discard marinade. Thread fish and tomatoes alternately onto each 8 skewers; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Place skewers on a grill rack coated with cooking spray; grill 6 minutes or until desired degree of doneness, turning every 2 minutes. Serve with pesto.
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