Number of servings : 4
Prep time: 20 minutes + 3 hours marinating
Cooking time: 8 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
45 ml (3 tbsp) pesto
1 clove garlic, chopped
75 ml (1/3 cup) olive oil
680 g (1 1/2 lb) swordfish, in 2.5 cm (1 in) cubes
450 g (1 lb) tiny red potatoes, washed
Salt and freshly ground pepper, to taste
8 wooden skewers, soaked in water for 30 minutes
2 lemons, in wedges
- In a large bowl, combine 30 ml (2 tbsp) of pesto, the garlic and half the oil. Add the fish and marinate in the refrigerator for 3 hours, stirring occasionally.
- Cook the potatoes in boiling, salted water until three-quarters done. Drain and transfer to a bowl with the remaining pesto and oil. Set aside.
- Preheat the barbecue.
- Assemble the skewers, alternating fish and potatoes.
- Season with salt and pepper to taste and grill for about 8 minutes, turning to cook on all sides.
- Serve with lemon wedges.