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Swordfish & Fennel Skewers with Arugula-Caper Pistou

2 hr 20 mins Serves 4 Surprise your family with this Swordfish & Fennel Skewers with Arugula-Caper Pistou recipe! It’s fun to make and easy to eat! #STARFineFoods Ingredients: 5 oz package baby arugula, or 2 1/2 cups packed arugula leaves, well dried 2 Tbsp. lemon juice, divided 1/2 cup fresh mint leaves, packed 2 Tbsp. feathery tops from fennel bulb 2 cloves garlic 1/4 cup toasted pine nuts 1/4 cup STAR Capers 3/4 - 1 cup STAR Extra Virgin Olive Oil Salt and freshly ground pepper, to taste 1 1/2 lb swordfish steaks, cut into 1 1/4 inch chunks 1/2 - 1 tsp. crushed dried red peppers 1 large fennel bulb, cut in 6-8 wedges 8-10 STAR Pimiento Stuffed Manzanilla Olives 2 large lemons, cut into 1/4 inch slices 1 baguette, sliced diagonally, 1/2 inch thick, grilled or toasted Instructions:
Pistou

In a food processor or blender, chop arugula with 1/2 Tbsp lemon juice, mint, fennel tops, garlic, pine nuts, and capers. With machine running, slowly pour in about 3/4 cup olive oil until mixture becomes a smooth paste. Season with salt and pepper. Scrape into a bowl.

Skewers

Place swordfish in a shallow dish. Sprinkle lightly with salt and pepper, remaining lemon juice and crushed pepper. Toss with 1/4 cup Pistou, until evenly coated. Marinate in refrigerator 1-2 hours.

Heat oiled grill to medium-hot. Brush fennel wedges with oil. Thread fish onto skewers alternating with olives, fennel and lemon slices. Grill over direct, medium-high heat about 6-8 minutes, turning once or twice, until fish is char-marked and no longer pink in the middle.

Remove skewers from grill and gloss with a little extra olive oil. Serve with baguette toasts spread with Pistou.

Swordfish & Fennel Skewers with Arugula-Caper Pistou

Surprise your family with this Swordfish & Fennel Skewers with Arugula-Caper Pistou recipe! It’s fun to make and easy to eat! #STARFineFoods

Ingredients

  • 5 oz package baby arugula, or 2 1/2 cups packed arugula leaves, well dried
  • 2 Tbsp. lemon juice, divided
  • 1/2 cup fresh mint leaves, packed
  • 2 Tbsp. feathery tops from fennel bulb
  • 2 cloves garlic
  • 1/4 cup toasted pine nuts
  • 1/4 cup STAR Capers
  • 3/4 - 1 cup STAR Extra Virgin Olive Oil
  • Salt and freshly ground pepper, to taste
  • 1 1/2 lb swordfish steaks, cut into 1 1/4 inch chunks
  • 1/2 - 1 tsp. crushed dried red peppers
  • 1 large fennel bulb, cut in 6-8 wedges
  • 8-10 STAR Pimiento Stuffed Manzanilla Olives
  • 2 large lemons, cut into 1/4 inch slices
  • 1 baguette, sliced diagonally, 1/2 inch thick, grilled or toasted

Instructions

1
Pistou

In a food processor or blender, chop arugula with 1/2 Tbsp lemon juice, mint, fennel tops, garlic, pine nuts, and capers. With machine running, slowly pour in about 3/4 cup olive oil until mixture becomes a smooth paste. Season with salt and pepper. Scrape into a bowl.

2
Skewers

Place swordfish in a shallow dish. Sprinkle lightly with salt and pepper, remaining lemon juice and crushed pepper. Toss with 1/4 cup Pistou, until evenly coated. Marinate in refrigerator 1-2 hours.

3

Heat oiled grill to medium-hot. Brush fennel wedges with oil. Thread fish onto skewers alternating with olives, fennel and lemon slices. Grill over direct, medium-high heat about 6-8 minutes, turning once or twice, until fish is char-marked and no longer pink in the middle.

4

Remove skewers from grill and gloss with a little extra olive oil. Serve with baguette toasts spread with Pistou.

1
Pistou

In a food processor or blender, chop arugula with 1/2 Tbsp lemon juice, mint, fennel tops, garlic, pine nuts, and capers. With machine running, slowly pour in about 3/4 cup olive oil until mixture becomes a smooth paste. Season with salt and pepper. Scrape into a bowl.

2
Skewers

Place swordfish in a shallow dish. Sprinkle lightly with salt and pepper, remaining lemon juice and crushed pepper. Toss with 1/4 cup Pistou, until evenly coated. Marinate in refrigerator 1-2 hours.

3

Heat oiled grill to medium-hot. Brush fennel wedges with oil. Thread fish onto skewers alternating with olives, fennel and lemon slices. Grill over direct, medium-high heat about 6-8 minutes, turning once or twice, until fish is char-marked and no longer pink in the middle.

4

Remove skewers from grill and gloss with a little extra olive oil. Serve with baguette toasts spread with Pistou.

Prep Time: 10 mins

Cook Time: 2 hr 20 mins

Total Time: 2 hr 30 mins

Serves: 4

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