Bait and Switch

The usually reliable DeKalb Farmer’s Market left me in a bit of a quandary last week. I intended to purchase halibut for my halibut with burst cherry tomatoes recipe, but sadly the price of my chosen fish was much too great. I didn’t really come armed with a Plan B, so I decided to just buy what looked best (and what was reasonably priced). That ended up being the swordfish.

Not too familiar with swordfish, I set about browsing through a catalog of recipes, trying to find something that would work with the other produce I purchased. Turns out, the rich and meaty swordfish acts almost like chicken on the grill, leading me to believe that if the yogurt spiced chicken I made a while ago worked out, then this marinade would be a natural bath for my fishy friend. And, low and behold, I became a swordfish fan.

Yogurt and Pesto Marinated Swordfish Skewers
Serves 2

2 c. fresh basil leaves
¼ c. pine nuts, toasted
2 cloves garlic, peeled
¼ c. extra-virgin olive oil
½ tbsp. lemon juice
sea salt and black pepper
½ c. plain yogurt
12 oz. swordfish steak, cut into 1-inch cubes
1 pint cherry tomatoes
2 wooden skewers, soaked in water for 20 mins.

In the bowl of a food processor, combine the basil, pine nuts, garlic and lemon juice. Pulse to get started, then slowly stream in the olive oil as the motor runs. Season to taste with salt and pepper and add more oil as needed to reach desired consistency.

In a large bowl, whisk together the yogurt and 1/2 cup of the pesto. Season the fish with salt and pepper on all sides. Add the fish to the marinade and refrigerate for 30 minutes to an hour.

Preheat a grill pan to medium-high heat and coat lightly with cooking spray. Thread one piece of fish onto a skewer, followed by a tomato. Repeat until you have both skewers completed, alternating fish and tomatoes. Grill until the fish is cooked through, about 4-5 minutes per side. Remove from heat and drizzle with some of the remaining pesto before serving.