1. Swordfish Skewers marinated in Salsa Verde
    Serves 2
  2. Here is what you will need:

  3. All photos by Sally for 1055
  4. 1/2 cup flat-leaf parsley leaves
    5 garlic cloves, grated
    1/2 teaspoon crushed red pepper
    1/4 cup extra-virgin olive oil
    Salt and pepper to taste
    2 6 ounce swordfish steaks, cut into 1 1/2-inch pieces
    2 small or  medium zucchini, very thinly sliced.
    1 lemon, halved crosswise

  5.  Grate the garlic into the mini food processor or blender.

Add parsley, red pepper and olive oil.

Pulse the parsley, garlic, crushed red pepper and olive oil to a thick puree.



Stop the processor and scrape down the sides and pulse again. Do this several times.  Season with salt and pepper.




Then transfer to a bowl and set aside.


 Slice your zucchini into ribbons. If you have a mandoline use that. I don't have one so I used my vegetable peeler. Does not work as well but it worked.  I also saved the extra zucchini to grill. No need to waste it.



 Slice up the swordfish into 1 1/2 half inch slices.

Onto each of 2 long skewers, alternately thread a , a piece of fish, and a slice of zucchini. (Fold the zucchini over then skewer.)
Season the skewers with salt and pepper.

Stifler gets in on the cooking.



Brush all over with the parsley sauce.

 Cover and refrigerate for 1 hour.


Slice a lemon in half and brush cut sides with oil.

 Light a grill or preheat a grill pan.  Put everything together and
get ready to grill.

Grill the skewers over moderate heat, turning,
until the fish is lightly browned and cooked through, about 3 minutes per side. Transfer to a platter.
Grill the lemon halves, cut side down, until charred, about 2 minutes.
Serve the skewers with the grilled lemons.