{"id":20923,"date":"2025-07-23T12:47:45","date_gmt":"2025-07-23T10:47:45","guid":{"rendered":"https:\/\/shumans-monini-stage.ccws.it\/?post_type=recipe&p=20923"},"modified":"2025-07-23T12:48:08","modified_gmt":"2025-07-23T10:48:08","slug":"swordfish-skewers-with-salsa-verde-and-summer-squash","status":"publish","type":"recipe","link":"https:\/\/shumans-monini-stage.ccws.it\/en\/recipe\/swordfish-skewers-with-salsa-verde-and-summer-squash\/","title":{"rendered":"Swordfish Skewers with Salsa Verde and Summer Squash"},"content":{"rendered":"\n
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Preparation<\/h6>\n\t\n\n
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To make the salsa verde, combine cilantro, parsley, garlic, lemon zest, salt, and pepper in the bowl of a food processor. Pulse until everything is completely broken down and then transfer to a bowl. Add the lemon juice and olive oil and stir. Set aside.\u00a0<\/p>\n\n\n <\/div>\t\n<\/div>\n\n\n

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Alternating between a cube of squash and a cube of swordfish, layer onto a wooden skewer until each has 4 cubes of squash and 3 cubes of swordfish. Place skewers on a sheet tray or large plate. Drizzle with 1 tbsp of olive oil and season with salt and pepper.\u00a0<\/p>\n\n\n <\/div>\t\n<\/div>\n\n\n

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Heat the remaining 3 tbsp of olive oil in a large, heavy skillet over medium heat. Slice the lemons in half and place them cut side down into the hot oil and sear for 8-10 minutes, until the flesh is deeply caramelized. Remove from the skillet and set aside.\u00a0<\/p>\n\n\n <\/div>\t\n<\/div>\n\n\n

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In the same pan, cook the skewers for about 5 minutes, flipping halfway through, until all of the edges are browned and fish is cooked through. Transfer to a plate and squeeze the caramelized lemons over the skewers.\u00a0<\/p>\n\n\n <\/div>\t\n<\/div>\n\n\n

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To serve, spoon salsa verde over the skewers.
<\/a><\/p>\n\n\n <\/div>\t\n<\/div>\n\n\n

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