ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Swordfish Skewers with Cilantro-Mint Pesto

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 4 servings (serving size: 2 skewers and about 2 tablespoons pesto)
Although imported swordfish is endangered, the population for North American species is healthy. Check with your fish seller to make sure the fish you purchase was caught in the United States or Canada.

Ingredients

  • Pesto:
  • 1 cup fresh cilantro leaves
  • 1/2 cup fresh mint leaves
  • 3 tablespoons fresh orange juice
  • 2 tablespoons chopped green onions
  • 1 tablespoon fresh lime juice
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1 garlic clove, minced
  • Skewers:
  • 2 teaspoons grated lime rind
  • 1 teaspoon grated orange rind
  • 2 tablespoons fresh orange juice
  • 1 tablespoon fresh lime juice
  • 2 teaspoons sugar
  • 2 garlic cloves, minced
  • 1 1/2 pounds swordfish fillets, cut into (1 1/4-inch) cubes
  • 24 cherry tomatoes
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray

Nutrition Information

  • calories 206
  • fat 7.5 g
  • satfat 1.7 g
  • monofat 3.6 g
  • polyfat 1.5 g
  • protein 25 g
  • carbohydrate 9.5 g
  • fiber 1.8 g
  • cholesterol 47 mg
  • iron 1.8 mg
  • sodium 416 mg
  • calcium 31 mg

How to Make It

  1. To prepare pesto, combine first 8 ingredients in a food processor; process until smooth. Let stand 30 minutes.

  2. Prepare grill to medium-high heat.

  3. To prepare skewers, combine lime rind and next 5 ingredients (through 2 garlic cloves) in a large zip-top plastic bag. Add fish to bag; seal. Marinate in refrigerator for 30 minutes, turning bag once. Remove fish from bag; discard marinade. Thread fish and tomatoes alternately onto each of 8 (8-inch) skewers; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.

  4. Place skewers on a grill rack coated with cooking spray; grill 6 minutes or until desired degree of doneness, turning every 2 minutes. Serve with pesto.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.