Leave a little space between the swordfish pieces on the kebabs so they cook evenly.
The 5 Ingredients
2 cups basil leaves
2 tablespoons olive oil
2 garlic cloves, peeled
1 1/2 pounds swordfish, cut into (1-inch) pieces
How to Make It
Directions: Prepare grill to medium-high heat. Squeeze orange to extract 1/4 cup juice. Combine orange juice, basil leaves, olive oil, and garlic cloves in a mini chopper; add 1/4 teaspoon salt. Process basil leaf mixture until finely chopped. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper evenly over fish; thread fish onto 4 (12-inch) skewers. Grill fish 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness, turning occasionally. Drizzle fish with sauce, or serve sauce separately. Garnish sauce with orange rind, if desired.
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.
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.
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.
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