Swordfish Skewers with Cilantro-Mint 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.

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

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

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.



CALORIES 206 ; FAT 7.5g (sat 1.7g,mono 3.6g,poly 1.5g); CHOLESTEROL 47mg; CALCIUM 31mg; CARBOHYDRATE 9.5g; SODIUM 416mg; PROTEIN 25g; FIBER 1.8g; IRON 1.8mg

Cooking Light, AUGUST 2009