Swordfish Skewers with Salsa Verde
Ingredients
- 1 cup flat-leaf parsley leaves
- 10 garlic cloves, crushed
- 1 teaspoon crushed red pepper
- 1/2 cup extra-virgin olive oil
- Salt
- Freshly ground black pepper
- 28 fresh bay leaves (1 cup)
- 1 1/2 pounds swordfish, cut into 1 1/2-inch pieces
- 1 medium zucchini, very thinly sliced lengthwise on a mandoline
- 2 lemons, halved crosswise
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