Grilled Swordfish Kebabs with Parsley Olive Salsa
Ingredients
- 1/4 c. flat-leaf parsley
- 8 pitted oil-cured olives
- 4 oil-packed sun-dried tomato halves
- 1 tsp. garlic paste
- 2 tbsp. extra-virgin olive oil
- 2 tbsp. water
- 1/2 tsp. grated lemon zest
- 2 tbsp. lemon juice
- 1/4 tsp. crushed red pepper flakes
- 1 red onion
- 1 1/2 lb. swordfish or halibut (1-inch thick)
- 20 mixed baby bell peppers (or 20 pieces of cut-up bell peppers)
- Olive oil cooking spray
- 1/2 tsp. Kosher salt
- 1/2 tsp. freshly ground white or black pepper
Instructions
Grilled Swordfish Kebabs with Parsley-Olive Salsa serves 4 original recipe by Good Housekeeping.
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