SWORD­FISH KE­BABS

Triathlon Magazine Canada - - T1 - BY SEANNA THOMAS

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

Calo­ries Fat Choles­terol Sodium Potas­sium Car­bo­hy­drates Fi­bre Sugar Pro­tein Vi­ta­min A Vi­ta­min C 190 8 g 26 mg 65 mg 545 mg 2 g 3 g 15 g 200% 180%

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