Salsa Verde Swordfish


  • 1 cup flat-leaf parsley leaves
  • 10 garlic cloves, crushed
  • 1 teaspoon crushed red pepper
  • 1/2 cup extra-virgin olive oil
  • Salt
  • Freshly ground black pepper
  • 28 fresh bay leaves (1 cup)
  • 1 1/2 pounds swordfish, cut into 1 1/2-inch pieces
  • 1 medium zucchini, very thinly sliced lengthwise on a mandoline
  • 2 lemons, halved crosswise

Cooking Instructions

Step 1: In a blender or mini food processor, pulse the parsley, garlic, crushed red pepper and olive oil to a thick puree.  Season with salt and pepper and transfer to a bowl.

Step 2: Onto each of 4 long skewers, alternately thread a bay leaf, a piece of fish, a bay leaf and a slice of zucchini, repeating until each skewer has 3 pieces of fish, 3 slices of zucchini and 7 bay leaves.  Season the skewers with salt and pepper and brush all over with the parsley sauce.  Cover and refrigerate for 1 hour.

Step 3: Light a grill or preheat a grill pan.  Grill the skewers over moderate heat, turning, until the fish is lightly browned and cooked through, about 6 minutes.  Transfer to a platter.  Meanwhile, grill the lemon halves, cut side down, until charred, about 2 minutes.  Serve the skewers with the grilled lemons.  Discard the bay leaves.

Enjoy these tender grilled swordfish skewers from Food&Wine!