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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.

David Bonom
Recipe by Cooking Light August 2009

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings (serving size: 2 skewers and about 2 tablespoons pesto)
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Ingredients

Ingredient Checklist

Directions

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

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  • Prepare grill to medium-high heat.

  • 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.

  • 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.

Chef'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.

Nutrition Facts

206 calories; fat 7.5g; saturated fat 1.7g; mono fat 3.6g; poly fat 1.5g; protein 25g; carbohydrates 9.5g; fiber 1.8g; cholesterol 47mg; iron 1.8mg; sodium 416mg; calcium 31mg.
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