Swordfish Kabobs with Red Pepper Pesto

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


2 servings.

Recipe from

Oxmoor House

Nutritional 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


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


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.

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.

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.

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,

Oxmoor House

January 1995
My Notes

Only you will be able to view, print, and edit this note.

Add Note