SWORDFISH KEBABS
IT’S BARBECUE SEASON, which means we’re no longer cooking inside. Naturally we lean towards meat on the barbecue – steaks, burgers and sausages – so it’s easy to forget about our promise to ourselves to eat less meat throughout the year. Eating less meat and more fish means protection for our heart and, potentially, a lower risk of cancer. Fish also offers added benefits to our eye health, brain development and improvement of our joints. Bottom line is we all should be eating more fish. This swordfish kebab recipe is the perfect compromise for meat-eaters and pescatarians alike. Swordfish is a very “meaty” fish that holds up well on the barbecue. Topped with chermoula, a spicy and fresh pesto originating from Morocco, these kebabs pack a flavour punch that will leave everyone wanting more. One swordfish steak makes two to three kebabs. Ingredients
Kebabs
4–6 kebab skewers 2 swordfish steaks 1 bell pepper 1 red onion 1 green zucchini 1 yellow summer squash Handful cherry tomatoes
Chermoula
1 cup fresh cilantro, washed and chopped ½ cup parsley, washed 4 cloves garlic, peeled ¼ cup lemon juice 1 tbsp paprika 2 tsp cumin ½ tsp cayenne (optional) ½ cup extra virgin olive oil Sea salt, to taste
NUTRITION FACTS
FOR 2 KEBAB SERVING % DAILY VALUE