Grilled Swordfish Kabobs With Fresh Herb Pesto Sauce Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
722
FAT
167%
CHOL
51%
SOD
45%

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Ingredients for 8 servings

1 yellow bell pepper, cut into 1-inch pieces

1 3/4 teaspoons salt

4 cloves garlic, minced

1/4 cup chopped fresh chives

1/2 cup fresh mint leaves

1 (6-inch) long zucchini, halved lengthwise, and cut into 1/2-inch thick slices

16 cremini mushrooms, ends trimmed

1/2 cup freshly grated Parmesan

1 cup fresh parsley leaves

1 cup fresh basil leaves

1/2 cup pine nuts, lightly toasted

1 3/4 to 2 pounds (1-inch thick) swordfish steaks, cut into 1 1/2-inch cubes

2 teaspoons fresh lemon juice

1 red onion, cut lengthwise into 1/2-inch slices

3/4 teaspoon freshly ground black pepper

1 1/3 cups extra-virgin olive oil

1 red bell pepper, cut into 1-inch pieces

1/4 cup fresh cilantro leaves

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