Ingredients
Units
Scale
Olive Salsa Cruda
- 1/4 cup Italian parsley, chopped
- 4 Tbsp. Sun-Dried Tomato & Olive Bruschetta Topping
- 8 jumbo-sized pitted green olives with pimento, chopped
- 8 – 12 Castelvetrano olives, pits (manually) removed, chopped
- 1/4 cup chopped pimentos
- 4 Tbsp. sun-dried tomatoes, chopped
- 1 large clove of garlic, minced
- 2 Tbsp. Extra Virgin olive oil
- 1/2 tsp. grated lemon zest
- 2 Tbsp. lemon juice
- 1/4 tsp. crushed red pepper flakes
- Freshly ground sea salt and black pepper to taste
For the Swordfish Skewers
- 1 red onion, cut into quarters
- 1–1/2 pounds swordfish filets, skin removed, cut into 1-1/2″ chunks
- 1 – 2 of each: red, green, and yellow bell peppers
- 10 baby portobello mushrooms, wiped clean, stems removed
- 10 – 20 red cherry tomatoes
- Olive oil – to brush on (or spray on)
- Freshly ground sea salt and black pepper to taste
- Mrs. Dash Salt-Free Italian Seasoning
- Mrs. Dash Salt-Free Garlic and Herb Seasoning
- Lemon Pepper Seasoning
- Red-leaf lettuce for serving
- Sliced lemons
Instructions
- PREPARE the SALSA CRUDA FIRST: Combine all ingredients in a bowl. Set aside. Can be made ahead. If it is too tart for your preference, add sugar or Stevia to bring it to your preference. It can be tart.
- Heat outdoor grill to medium heat.
- PREPARE THE SKEWERS by alternately thread onto 12-inch metal the skewers: swordfish chunks with the vegetables.
- Once assembled, GENEROUSLY brush skewers with olive oil.
- Season the assembled skewers with your favorite seasonings on all sides (or use those recommended in the ingredient list above).
- Salt and pepper the skewers to your preference level.
- Grill skewers 10 – 15 minutes, turning every 3 – 4 minutes until swordfish is a bit golden on the edges and the vegetables are lightly charred.
- For presentation: Place grilled swordfish skewers on a bed of red and green leafy lettuce.
- Serve with salsa cruda and lemon slices.
- BUON APPETITO!
