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Grilled Swordfish Kabobs with Fresh Herb Pesto Sauce (Emeril Lagasse) Recipe

Grilled Swordfish Kabobs with Fresh Herb Pesto Sauce (Emeril Lagasse) Recipe

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Grilled Swordfish Kabobs with Fresh Herb Pesto Sauce (Emeril Lagasse)

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Ingredients:

Serving

1 cup fresh basil leaves
1 cup fresh parsley leaves
1/2 cup fresh mint leaves
1/4 cup fresh cilantro leaves
1/4 cup chopped fresh chives
1/2 cup pine nuts, lightly toasted
4 cloves garlic, minced
1/2 cup freshly grated parmesan
1 1/3 cups extra-virgin olive oil
2 tsp fresh lemon juice
1 3/4 tsp salt
3/4 tsp freshly ground black pepper
1 3/4 to 2 lb (1-inch thick) swordfish steaks, cut into 1 1/2-inch cubes
1 red bell pepper , cut into 1-inch pieces
1 yellow bell pepper , cut into 1-inch pieces
1 red onion , cut lengthwise into 1/2-inch slices
1 (6-inch) long zucchini , halved lengthwise, and cut into 1/2-inch thick slices
16 cremini mushrooms, ends trimmed

Directions:

Make the Fresh Herb Pesto Sauce by combining the basil, parsley, mint, cilantro and chives in the bowl of a food processor and process until finely chopped. Add the pine nuts, garlic and Parmesan cheese and, with the machine running, add 1 cup of the oil in a thin, steady stream. Add the lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper, and pulse to combine well. Transfer to a non-reactive bowl and set aside, covered with plastic wrap, until ready to use.
Preheat a grill or broiler to high.
Assemble the kabobs by dividing the swordfish and cut vegetables evenly among 8 extra-long (11 to 12-inch) skewers, alternating colors and ingredients. (If using bamboo skewers, make sure to soak them in warm water for at least 15 minutes before adding ingredients.) Lightly brush all sides of each filled skewer with some of the remaining olive oil, and then season the skewers with the remaining 3/4 teaspoon salt and remaining 1/2 teaspoon pepper. Grill or broil the skewers 6 inches from the heat source until the fish is just cooked through and vegetables are lightly browned on the edges, about 8 minutes. Enjoy while hot, with some of the Fresh Herb Pesto Sauce drizzled over all.
Cook's Note: The pesto sauce can be made up to 2 days in advance and refrigerated until ready to use. If you choose to make this ahead of time, cover the top of the sauce with a thin film of oil to keep the sauce from darkening. Return to room temperature before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	461.62 Kcal (1933 kJ)
Calories from fat	423.28 Kcal
		% Daily Value*
Total Fat	47.03g	72%
Cholesterol	5.5mg	2%
Sodium	616.26mg	26%
Potassium	269.55mg	6%
Total Carbs	6.93g	2%
Sugars	2.23g	9%
Dietary Fiber	2.9g	12%
Protein	4.22g	8%
Vitamin C	48mg	80%
Vitamin A	1.5mg	49%
Iron	102.5mg	570%
Calcium	126.6mg	13%

Amount Per 100 g
Calories	335.16 Kcal (1403 kJ)
Calories from fat	307.32 Kcal
		% Daily Value*
Total Fat	34.15g	72%
Cholesterol	3.99mg	2%
Sodium	447.44mg	26%
Potassium	195.71mg	6%
Total Carbs	5.03g	2%
Sugars	1.62g	9%
Dietary Fiber	2.11g	12%
Protein	3.06g	8%
Vitamin C	34.9mg	80%
Vitamin A	1.1mg	49%
Iron	74.4mg	570%
Calcium	91.9mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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