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Cooking With Chef Hermann: Swordfish Skewers with Salsa Verde

Swordfish Skewers with Salsa Verde


  • 1 C Parsley leaves
  • 6 cloves garlic, crushed
  • 1 tsp red pepper flakes
  • ½ C olive oil
  • Salt and pepper
  • 28 sage leaves
  • 1 ½ lb swordfish, cut into 1 ½ inch pieces
  • 1 medium Zucchini, cut into ribbons
  • Lemons, sliced
  • 4 long skewers.  If using wooden skewers you will need to soak them in cold water for an hour or so.
  • 1-2 C warm white rice


In a blender or food processor: pulse together parsley, garlic, red pepper flakes and olive oil into a thick puree.  Season with salt and pepper.

Thread the swordfish onto the skewers, alternating with the sage leaves and zucchini ribbons. Brush all over with the salsa. Season with salt and pepper.

Grill the skewers over moderate heat on grill or using a hot cast-iron grill pan.  Turning to cook all sides, the fish will take about 6 minutes.

Remove skewers from heat, place on top of hot rice and squeeze with fresh lemon.