Swordfish Kebabs with Orange Basil Sauce

  • sarahsarah Posted: 05/31/10
    Worthy of a Special Occasion

    Wow, so good and so easy to make. This sauce is outstanding. I ate it on swordfish and also on thresher shark this weekend. My guests all loved it. I first made it in a chopper, which leaves the basil coarsely chopped. The second time I made it in the blender which gave a smoother consistency. Thinner than pesto but still substantial enough to stay on each bite of fish. This will go into my regular rotation.

  • MeganPortland Posted: 05/29/10
    Worthy of a Special Occasion

    This sauce was good, might have been better if I didn't use a hand blender. The basil ended up tasting kind of grassy. But I also had to add some balsamic vinegar to it for a flavor kick. I served it with veggie kebabs with red bell pepper, white mushrooms, red potatoes, and zucchini. Good stuff.

  • srwfromorange Posted: 06/18/11
    Worthy of a Special Occasion

    Ok this recipe needs tweaking. Yes it is good, but in order to make it good I added a pinch of salt & the juice from the other half orange, then 1/2 hour before cooking I spread the sauce over the fish & let it marinate. Like the other reviewer, my "sauce" was way too herby & needed to be cooked. As it turned out, it was delicious. The swordfish was tender, moist & the marinade was spot on. I also left the fish whole. I served it with rice pilaf & a grilled vegetable kebob.

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