Swordfish Skewers with Salsa Verde and Summer Squash

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. 

To serve, spoon salsa verde over the skewers.