Grilled Swordfish Kabobs With Fresh Herb Pesto Sauce

Recipe Ingredients

1 cup	40g / 1.4oz	Fresh basil leaves
1 cup	40g / 1.4oz	Fresh parsley leaves
1/2 cup	20g / 0.7oz	Fresh mint leaves
1/4 cup	4g / 0.1oz	Fresh cilantro leaves
1/4 cup	36g / 1.3oz	Chopped fresh chives
1/2 cup	118ml	Pine nuts - lightly toasted
4		Garlic - minced
1/2 cup	118ml	Freshly grated Parmesan
1 1/3 cups	315ml	Extra-virgin olive oil
2 teaspoons	10ml	Fresh lemon juice
1 3/4 teaspoons	8.8ml	Salt
3/4 teaspoon	3.8ml	Freshly-ground black pepper
2 lbs	908g / 32oz	Swordfish steaks, 1" thick - cut 1 1/2" cubes
1		Red bell pepper - cut 1" pieces
1		Yellow bell pepper - cut 1" pieces
1		Red onion - cut lengthwise
		Into 1/2"-thick slices
1		Long zucchini - (abt 6") - halved lengthwise,
		And cut into 1/2"-thick slices
16		Cremini mushrooms - ends trimmed

Recipe Instructions

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.

This recipe yields 8 appetizer servings or 4 main course servings.

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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2E06) - from the TV FOOD NETWORK

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