Swordfish Skewers with Salsa Verde and Summer Squash
Prep Time: 15 minutes - Cook Time: 15 minutes
Easy
Second Course
Ingredients
Makes: 8 skewers
For the salsa verde:
1/2 cup fresh cilantro
1/2 cup fresh parsley
1 clove of garlic
1 lemon, zested and juiced
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 cup Monini Monocultivar Coratina Extra Virgin Olive Oil
For the skewers:
1 large yellow squash, cubed
1 lb of swordfish (or other firm white fish), cubed
4 tbsp Monini Monocultivar Coratina Extra Virgin Olive Oil, divided
1/2 tsp kosher salt
1/4 tsp black pepper
2 lemons
Preparation
To make the salsa verde, combine cilantro, parsley, garlic, lemon zest, salt, and pepper in the bowl of a food processor. Pulse until everything is completely broken down and then transfer to a bowl. Add the lemon juice and olive oil and stir. Set aside.
Alternating between a cube of squash and a cube of swordfish, layer onto a wooden skewer until each has 4 cubes of squash and 3 cubes of swordfish. Place skewers on a sheet tray or large plate. Drizzle with 1 tbsp of olive oil and season with salt and pepper.
Heat the remaining 3 tbsp of olive oil in a large, heavy skillet over medium heat. Slice the lemons in half and place them cut side down into the hot oil and sear for 8-10 minutes, until the flesh is deeply caramelized. Remove from the skillet and set aside.
In the same pan, cook the skewers for about 5 minutes, flipping halfway through, until all of the edges are browned and fish is cooked through. Transfer to a plate and squeeze the caramelized lemons over the skewers.