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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
  1. 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. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. To serve, spoon salsa verde over the skewers. 
Add an extra touch
Monocultivar Coratina EVOO
CHEF
Liz Buuck
recipe developer and food photographer