Swordfish skewers with cilantro-mint pesto from Cooking Light Magazine, August 2009 (page 120) by David Bonom

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Notes about this recipe

  • babyfork on August 25, 2015

    Made this again (this time for guests), but with swordfish steaks instead. I actually preferred this to the skewers because there is less prep. Also, good fresh swordfish isn't cheap and I hate to cut it up into little chunks when you could be grilling the whole steaks. Just used the marinade on the fish, grilled and then topped each steak with a dollop of the cilantro-mint pesto.

  • babyfork on June 02, 2015

    I thought that this was a nice, fresh-tasting, healthy and relatively simple fish skewer to grill. Would be a good one to prep the night before for a backyard bbq. If you made extra marinade I would think you could compose the skewers and then marinade them like that before grilling.

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