Grilled Swordfish Kabobs with Grilled Pattypan Squash
My husband and I have been trying to cut back on carbs and eat a diet that is heavy on vegetables and includes healthy low-fat/lean meats. Both of us love fish but we’ve often found it quite difficult to find fresh affordable fish. Somehow most fish at the local supermarket or even at Whole Foods is stale and just doesn’t taste good. The farmer’s markets in our area have a couple of vendors that have fresh (that mean never frozen fish) but it is often prohibitively expensive. The one vendor in our area that has consistently good quality fish is Salt River Lobster (http://www.salt-river-lobster.com/Salt_River_Lobster.html). On Fridays they set up their truck in Bethesda and on Saturdays in Kensington. This morning, we went to the Kensington farmer’s market and got a couple of great looking Swordfish steaks from them. I also got some really fresh Pattyan squash and a few sweet green chilies from a local farm stall. So this evening I grilled the fish after I made chunk sized kabobs out of the steaks and also some Pattypan squash. I served these with a pesto that I made from some fresh herbs from my backyard.
1. 1.5 lbs of Swordfish Steaks
2. 2 lemons
3. One large red onion
4. 5 cloves of garlic
5. Salt and pepper to taste
6. 3-4 sweet green chilies
7. 2-3 tablespoons of extra virgin olive oil
8. A large bunch of assorted herbs (I used basil, mint, tarragon and some thyme0
9. 3 tablespoons of pine nuts
10. 1 tablespoon of honey
11. 5-6 Pattypan squash
1. Cut the swordfish steaks in cubes/kabobs and place them in a large mixing bowl.
2. Peel and grate 3 garlic cloves over the mixing bowl.
3. Add the zest of one lemon and the juice of one lemon.
4. Add salt and freshly ground pepper to the mixing bowl.
5. Also add 1.5 tablespoons of extra virgin olive oil and mix everything together.
6. Peel a large onion and cut it in large bite sized pieces
7. Skewer the fish Kabobs and the onion pieces through metal skewers.
8. Cut the Pattypan squash in quarters and also skewer them through metal skewers.
9. Using a basting brush baste the squash with a little bit of olive oil all over the cut pieces of squash.
10. Grill the fish kabobs and the Pattypan skewers over a charcoal grill (or a gas grill if you so prefer). Also grill the green chilies.
11. While the grilling is going on, you can make the pesto. Peel two or three cloves of garlic and place them in a small food processor. Add the pine nuts, washed fresh herbs, 1.5 tablespoons of extra virgin olive oil, salt, pepper and a tablespoon of honey. Grind everything together to make a smooth pesto. Drizzle some more extra virgin olive oil over the pesto
12. When the fish is cooked and the squash and tender, take them off the grill.
13. Serve the fish kabobs and grilled squash on a bed of arugula and drizzle the pesto on top.