Swordfish Kebabs with Zucchini Ribbon Salad
By Cook's CountryPublished on June 26, 2016
Time
30 minutes
Yield
Serves 4
Ingredients
7 tablespoons extra-virgin olive oil ¼ cup lemon juice (2 lemons)1 tablespoon dried Italian seasoning Salt and pepper 2 pounds skinless swordfish steaks, 1 inch thick, cut into 1-inch chunks3 zucchini (8 ounces each), shaved into ribbons with vegetable peeler, seeds discarded3 ounces (3 cups) baby kale 3 ounces ricotta salata, shaved with vegetable peeler2 tablespoons chopped fresh mint
Before You Begin
To prevent the salad from becoming watery, wait until just before serving to toss the ingredients.
Instructions
- Whisk 1/4 cup oil, 2 tablespoons lemon juice, Italian seasoning, 3/4 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Add swordfish and toss to coat. Thread swordfish evenly onto 4 metal skewers.
- Whisk remaining 3 tablespoons oil, remaining 2 tablespoons lemon juice, 1 teaspoon salt, and 1 teaspoon pepper together in second large bowl; set dressing aside.
- Grill skewers over hot fire, turning often, until swordfish registers 140 degrees, 9 to 12 minutes. Transfer to platter. Add zucchini, kale, ricotta salata, and mint to bowl with dressing and toss to coat. Serve with swordfish.
Time
30 minutesYield
Serves 4Ingredients
7 tablespoons extra-virgin olive oil
¼ cup lemon juice (2 lemons)
1 tablespoon dried Italian seasoning
Salt and pepper
2 pounds skinless swordfish steaks, 1 inch thick, cut into 1-inch chunks
3 zucchini (8 ounces each), shaved into ribbons with vegetable peeler, seeds discarded
3 ounces (3 cups) baby kale
3 ounces ricotta salata, shaved with vegetable peeler
2 tablespoons chopped fresh mint
Ingredients
7 tablespoons extra-virgin olive oil
¼ cup lemon juice (2 lemons)
1 tablespoon dried Italian seasoning
Salt and pepper
2 pounds skinless swordfish steaks, 1 inch thick, cut into 1-inch chunks
3 zucchini (8 ounces each), shaved into ribbons with vegetable peeler, seeds discarded
3 ounces (3 cups) baby kale
3 ounces ricotta salata, shaved with vegetable peeler
2 tablespoons chopped fresh mint
Ingredients
7 tablespoons extra-virgin olive oil
¼ cup lemon juice (2 lemons)
1 tablespoon dried Italian seasoning
Salt and pepper
2 pounds skinless swordfish steaks, 1 inch thick, cut into 1-inch chunks
3 zucchini (8 ounces each), shaved into ribbons with vegetable peeler, seeds discarded
3 ounces (3 cups) baby kale
3 ounces ricotta salata, shaved with vegetable peeler
2 tablespoons chopped fresh mint
Why This Recipe Works
Italian seasoning, an earthy blend of up to six different herbs, is a powerhouse ingredient in our homemade Italian dressing.
Before You Begin
To prevent the salad from becoming watery, wait until just before serving to toss the ingredients.
Instructions
- Whisk 1/4 cup oil, 2 tablespoons lemon juice, Italian seasoning, 3/4 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Add swordfish and toss to coat. Thread swordfish evenly onto 4 metal skewers.
- Whisk remaining 3 tablespoons oil, remaining 2 tablespoons lemon juice, 1 teaspoon salt, and 1 teaspoon pepper together in second large bowl; set dressing aside.
- Grill skewers over hot fire, turning often, until swordfish registers 140 degrees, 9 to 12 minutes. Transfer to platter. Add zucchini, kale, ricotta salata, and mint to bowl with dressing and toss to coat. Serve with swordfish.
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