What are the main ingredients in Pesto Swordfish Kebabs?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Pesto Swordfish Kebabs?

Calories: 881, Carbs: 84 grams, Fat: grams, Protein: 38.3 grams, Sugar: 13.4 grams, Salt: 1066 grams

How do I prepare Pesto Swordfish Kebabs?

DRAW YOUR SWORD: Loosen the pesto with oil in 5ml increments until drizzling consistency. In a bowl, toss the swordfish cubes with ½ the loosen pesto and seasoning. Set aside in the fridge to marinate. Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes – this prevents them from burning when over the heat. PICKLED SALAD & LEMON MAYO: In a salad bowl, combine the white wine vinegar, 60ml of water, 1 tsp of a sweetener of choice and a pinch of salt. Mix until the sweetener has fully dissolved. Add the sliced tomato and red onion and toss until coated. Set aside to pickle. In a small bowl, add the mayo, ½ the lemon zest, seasoning, and the juice from 2 lemon wedges. Mix until fully combined. SEAR THE KEBABS: When the potatoes have 10 minutes remaining, thread the marinated swordfish cubes onto the skewers. Place a pan or a griddle pan over a medium-high heat with a drizzle of oil. When hot, fry the fish kebabs on each side for 1-2 minutes until cooked through and slightly charred. Remove from the pan and season to taste. SUPER SALAD: Drain the pickling liquid from the bowl of tomato and onion (lose it or reuse it!). To the bowl, add the rinsed leaves, seasoning and a drizzle of olive oil. Toss until fully combined. PLATE THE BABS: Dish up the succulent swordfish kebabs drizzled with the remaining pesto. Side with the salad and the crispy potatoes. Dollop on the lemon mayonnaise and garnish with the remaining lemon zest, rinsed basil leaves and lemon wedges. Tuck in, Chef! DON’T BE A POT-HATER: Preheat the oven to 200°C. Place the potato pieces on a roasting tray, coat in oil, the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.

What should be prepared from my kitchen to make Pesto Swordfish Kebabs?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Pesto Swordfish Kebabs

Swordfish kebabs marinated in pesto, served with crispy peri peri potatoes and dipped in lemony mayonnaise! Served with a pickled tomato & red onion salad.

Pesto Swordfish Kebabs

with crispy golden potatoes & fragrant fresh basil

Hands on Time: 20 - 35 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Fish
Fresh Basil
Lemon
Lemons
Line-caught Swordfish Fillet
Line-caught Swordfish Fillets
NOMU Peri-Peri Rub
Pesto Princess Basil Pesto
Plum Tomato
Plum Tomatoes
Potato
Red Onion
Salad Leaves
Skewers
That Mayo (Original)
White Wine Vinegar

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

DON’T BE A POT-HATER
Preheat the oven to 200°C. Place the potato pieces on a roasting tray, coat in oil, the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
DRAW YOUR SWORD
Loosen the pesto with oil in 5ml increments until drizzling consistency. In a bowl, toss the swordfish cubes with ½ the loosen pesto and seasoning. Set aside in the fridge to marinate. Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes – this prevents them from burning when over the heat.
PICKLED SALAD & LEMON MAYO
In a salad bowl, combine the white wine vinegar, 30ml of water, ½ tsp of a sweetener of choice and a pinch of salt. Mix until the sweetener has fully dissolved. Add the sliced tomato and red onion and toss until coated. Set aside to pickle. In a small bowl, add the mayo, ½ the lemon zest, seasoning, and the juice from 1 lemon wedge. Mix until fully combined.
SEAR THE KEBABS
When the potatoes have 10 minutes remaining, thread the marinated swordfish cubes onto the skewers. Place a pan or a griddle pan over a medium-high heat with a drizzle of oil. When hot, fry the fish kebabs on each side for 1-2 minutes until cooked through and slightly charred. Remove from the pan and season to taste.
SUPER SALAD
Drain the pickling liquid from the bowl of tomato and onion (lose it or reuse it!). To the bowl, add the rinsed leaves, seasoning and a drizzle of olive oil. Toss until fully combined.
PLATE THE BABS
Dish up the succulent swordfish kebabs drizzled with the remaining pesto. Side with the salad and the crispy potatoes. Dollop on the lemon mayonnaise and garnish with the remaining lemon zest, rinsed basil leaves and a lemon wedge. Tuck in, Chef!

Potato - 200g
NOMU Peri-Peri Rub - 10ml
Pesto Princess Basil Pesto - 30ml
Line-caught Swordfish Fillet - 1
Skewers - 2
White Wine Vinegar - 5ml
Plum Tomato - 1
Red Onion - 1
That Mayo (Original) - 50ml
Lemon - 1
Salad Leaves - 20g
Fresh Basil - 4g

Download the Recipe

Serves 2

DON’T BE A POT-HATER
Preheat the oven to 200°C. Place the potato pieces on a roasting tray, coat in oil, the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
DRAW YOUR SWORD
Loosen the pesto with oil in 5ml increments until drizzling consistency. In a bowl, toss the swordfish cubes with ½ the loosen pesto and seasoning. Set aside in the fridge to marinate. Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes – this prevents them from burning when over the heat.
PICKLED SALAD & LEMON MAYO
In a salad bowl, combine the white wine vinegar, 60ml of water, 1 tsp of a sweetener of choice and a pinch of salt. Mix until the sweetener has fully dissolved. Add the sliced tomato and red onion and toss until coated. Set aside to pickle. In a small bowl, add the mayo, ½ the lemon zest, seasoning, and the juice from 2 lemon wedges. Mix until fully combined.
SEAR THE KEBABS
When the potatoes have 10 minutes remaining, thread the marinated swordfish cubes onto the skewers. Place a pan or a griddle pan over a medium-high heat with a drizzle of oil. When hot, fry the fish kebabs on each side for 1-2 minutes until cooked through and slightly charred. Remove from the pan and season to taste.
SUPER SALAD
Drain the pickling liquid from the bowl of tomato and onion (lose it or reuse it!). To the bowl, add the rinsed leaves, seasoning and a drizzle of olive oil. Toss until fully combined.
PLATE THE BABS
Dish up the succulent swordfish kebabs drizzled with the remaining pesto. Side with the salad and the crispy potatoes. Dollop on the lemon mayonnaise and garnish with the remaining lemon zest, rinsed basil leaves and lemon wedges. Tuck in, Chef!

Potato - 400g
NOMU Peri-Peri Rub - 20ml
Pesto Princess Basil Pesto - 60ml
Line-caught Swordfish Fillets - 2
Skewers - 4
White Wine Vinegar - 10ml
Plum Tomato - 1
Red Onion - 1
That Mayo (Original) - 100ml
Lemon - 1
Salad Leaves - 40g
Fresh Basil - 8g

Download the Recipe

Serves 3

DON’T BE A POT-HATER
Preheat the oven to 200°C. Place the potato pieces on a roasting tray, coat in oil, the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
DRAW YOUR SWORD
Loosen the pesto with oil in 5ml increments until drizzling consistency. In a bowl, toss the swordfish cubes with ½ the loosen pesto and seasoning. Set aside in the fridge to marinate. Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes – this prevents them from burning when over the heat.
PICKLED SALAD & LEMON MAYO
In a salad bowl, combine the white wine vinegar, 90ml of water, 1½ tsp of a sweetener of choice and a pinch of salt. Mix until the sweetener has fully dissolved. Add the sliced tomato and red onion and toss until coated. Set aside to pickle. In a small bowl, add the mayo, ½ the lemon zest, seasoning, and the juice from 3 lemon wedges. Mix until fully combined.
SEAR THE KEBABS
When the potatoes have 10 minutes remaining, thread the marinated swordfish cubes onto the skewers. Place a pan or a griddle pan over a medium-high heat with a drizzle of oil. When hot, fry the fish kebabs on each side for 1-2 minutes until cooked through and slightly charred. Remove from the pan and season to taste.
SUPER SALAD
Drain the pickling liquid from the bowl of tomato and onion (lose it or reuse it!). To the bowl, add the rinsed leaves, seasoning and a drizzle of olive oil. Toss until fully combined.
PLATE THE BABS
Dish up the succulent swordfish kebabs drizzled with the remaining pesto. Side with the salad and the crispy potatoes. Dollop on the lemon mayonnaise and garnish with the remaining lemon zest, rinsed basil leaves and lemon wedges. Tuck in, Chef!

Potato - 600g
NOMU Peri-Peri Rub - 30ml
Pesto Princess Basil Pesto - 85ml
Line-caught Swordfish Fillets - 3
Skewers - 6
White Wine Vinegar - 15ml
Plum Tomatoes - 2
Red Onion - 1
That Mayo (Original) - 150ml
Lemons - 2
Salad Leaves - 60g
Fresh Basil - 12g

Download the Recipe

Serves 4

DON’T BE A POT-HATER
Preheat the oven to 200°C. Place the potato pieces on a roasting tray, coat in oil, the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
DRAW YOUR SWORD
Loosen the pesto with oil in 5ml increments until drizzling consistency. In a bowl, toss the swordfish cubes with ½ the loosen pesto and seasoning. Set aside in the fridge to marinate. Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes – this prevents them from burning when over the heat.
PICKLED SALAD & LEMON MAYO
In a salad bowl, combine the white wine vinegar, 120ml of water, 1 tbsp of a sweetener of choice and a pinch of salt. Mix until the sweetener has fully dissolved. Add the sliced tomato and red onion and toss until coated. Set aside to pickle. In a small bowl, add the mayo, ½ the lemon zest, seasoning, and the juice from 4 lemon wedges. Mix until fully combined.
SEAR THE KEBABS
When the potatoes have 10 minutes remaining, thread the marinated swordfish cubes onto the skewers. Place a pan or a griddle pan over a medium-high heat with a drizzle of oil. When hot, fry the fish kebabs on each side for 1-2 minutes until cooked through and slightly charred. Remove from the pan and season to taste.
SUPER SALAD
Drain the pickling liquid from the bowl of tomato and onion (lose it or reuse it!). To the bowl, add the rinsed leaves, seasoning and a drizzle of olive oil. Toss until fully combined.
PLATE THE BABS
Dish up the succulent swordfish kebabs drizzled with the remaining pesto. Side with the salad and the crispy potatoes. Dollop on the lemon mayonnaise and garnish with the remaining lemon zest, rinsed basil leaves and lemon wedges. Tuck in, Chef!