Entre: Swordfish Kabobs with Tarragon Pesto

RogueElephant

All-American
Mar 15, 2007
3,464
0
0
Los Angeles
1. For the kabobs, place potatoes in a large stockpot; add enough water to cover by 1 inch; add salt to taste. Bring to boiling over high heat; reduce heat. Simmer 10-12 minutes or until fork tender. Drain; let cool 10 minutes. Cut potatoes in half crosswise. Set aside.
2. Cut tops of green onions 1 inch above bulbs (reserve tops for other uses). Thread 1 swordfish cube, 1 green onion, 1 potato half and 1 tomato on each of 6 skewers. Repeat twice, ending with tomato. Season with salt and pepper to taste.
3. Coat grill rack with nonstick cooking spray. Preheat grill to high (400-450 F). Place skewers on grill. Grill 4-5 minutes per side or until fish is opague. Remove from grill. Brush both sides with pesto and serve.

340 calories.
 

bayoutider

Administrator Emeritus & Chef-in-Chief
Oct 13, 1999
29,712
27
0
Tidefans.com
Sounds really good. The mistake most people make when trying to put potatoes on kabobs is not to cook them first. Root veggies take a long time so pre cook them for kabobs, stir fry and tempura recipes. I have made that pesto before.
 

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