eCook Meal
Pesto Swordfish Kebabs
with crispy golden potatoes & fragrant fresh basil
Swordfish kebabs marinated in pesto, served with crispy peri peri potatoes and dipped in lemony mayonnaise! Served with a pickled tomato & red onion salad.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R305.94
for 4 servings · R76.48 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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White Wine Vinegar needs 20 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 8% of packR3.60
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Skewers needs 8Frozen Spicy Thai Prawn Skewers 490 g R209.99 · whole pack (size can't be divided)R209.99
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Fresh Basil needs 15 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 4% of packR2.81
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Plum Tomatoes needs 2Whole Red Baby Plum Tomatoes in Tomato Juice 400 g R39.99 · whole pack (size can't be divided)R39.99
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Red Onion needs 1Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
Not in the Woolies basket — source these elsewhere:
- NOMU Peri-Peri Rub
- Pesto Princess Basil Pesto
- Line-caught Swordfish Fillets
- That Mayo (Original)
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Pesto Swordfish Kebabs?
The preparation time for Pesto Swordfish Kebabs with crispy golden potatoes & fragrant fresh basil is between 20 and 35 minutes.
What is the total time required to make Pesto Swordfish Kebabs with crispy golden potatoes & fragrant fresh basil?
The total time required to make Pesto Swordfish Kebabs with crispy golden potatoes & fragrant fresh basil is between 45 and 60 minutes.
How many servings does Pesto Swordfish Kebabs provide?
4 servings
What are the main ingredients in Pesto Swordfish Kebabs?
Fish, Fresh Basil, Lemon, Line-caught Swordfish Fillets, NOMU Peri-Peri Rub, Pesto Princess Basil Pesto, Plum Tomato, Potato, Red Onion, Salad Leaves, Skewers, That Mayo (Original), White Wine Vinegar
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?
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! 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. 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. 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.
What should be prepared from my kitchen to make Pesto Swordfish Kebabs?
Fish, Fresh Basil, Lemon, Line-caught Swordfish Fillets, NOMU Peri-Peri Rub, Pesto Princess Basil Pesto, Plum Tomato, Potato, Red Onion, Salad Leaves, Skewers, That Mayo (Original), White Wine Vinegar
How many calories does Pesto Swordfish Kebabs have?
881 calories
How much fat content does Pesto Swordfish Kebabs have?
grams