SWORDFISH SKEWERS WITH SALSA VERDE
COOKTIME 45 mins
1 cup fresh flat leaf parsley
10 garlic cloves
1 teaspoon crushed red pepper
1/2 cup extra-virgin olive oil
Ground black pepper
1 cup fresh bay leaves (approx. 25)
1 1/2 pounds swordfish, cut into 1 1/2-inch pieces
1 medium zucchini, sliced thin lengthwise
2 lemons, halved
In a blender or mini food processor, pulse the parsley, garlic, crushed red pepper and olive oil to a thick puree. Season with salt and pepper and transfer to a bowl.
Take 4 long skewers, thread a bay leaf, a piece of fish, a bay leaf, and a slice of zucchini, repeating until each skewer has 3 pieces of fish, 3 slices of zucchini and 7 bay leaves.
Season the skewers with salt and pepper and brush all over with the parsley sauce. Cover and refrigerate for 1 hour.
Light a grill or preheat a grill pan. Grill the skewers over moderate heat, turning, until the fish is lightly browned and cooked through, about 6 minutes.
Transfer to a platter. Meanwhile, grill the lemon halves, cut side down, until charred, about 2 minutes. Serve the skewers with the grilled lemons. Remove and discard the bay leaves.