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Swordfish Kabobs with Red Pepper Pesto

Yield 2 servings.
Vary your usual grill menu by serving these seafood kabobs along with Italian Rice Salad and grilled zucchini.


  • 2 tablespoons dry white wine
  • 2 1/2 teaspoons minced garlic, divided
  • 1 teaspoon dried oregano
  • 1 (8-ounce) swordfish steak
  • 1 large sweet red pepper
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon olive oil
  • 1/8 teaspoon salt
  • Vegetable cooking spray

Nutrition Information

  • calories 177
  • caloriesfromfat 33 %
  • fat 6.4 g
  • satfat 1.5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 23.5 g
  • carbohydrate 5.6 g
  • fiber 0.0 g
  • cholesterol 44 mg
  • iron 0.0 mg
  • sodium 253 mg
  • calcium 0.0 mg

How to Make It

  1. Combine wine, 2 teaspoons garlic, and oregano in a small bowl, stirring well. Cut swordfish steak into 1 1/4-inch cubes; add to wine mixture. Cover and marinate in refrigerator 1 hour.

  2. Cut pepper in half lengthwise; remove and discard seeds and membrane. Place pepper, skin side up, on a baking sheet; flatten with palm of hand. Broil 5 1/2 inches from heat (with electric oven door partially opened) 15 to 20 minutes or until charred. Place pepper in ice water until cool. Remove from water; peel and discard skin.

  3. Position knife blade in food processor bowl; add roasted red pepper, remaining 1/2 teaspoon garlic, basil, and next 3 ingredients. Process until smooth. Transfer mixture to a small saucepan. Cook over medium heat until thoroughly heated. Remove from heat; set aside, and keep warm.

  4. Remove swordfish from marinade, reserving marinade. Thread fish onto 2 (10-inch) skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place kabobs on rack; grill, uncovered, 4 to 5 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with marinade. Serve kabobs with red pepper mixture.

Cooking Light Light Cooking for Two