Swordfish Kebabs with Zucchini Ribbon Salad

Name: Swordfish Kebabs with Zucchini Ribbon Salad
Ingredients: 7 tablespoons, extra-virgin olive oil; 1/4 cup, lemon juice (2 lemons); 1 tablespoon dried, Italian seasoning; , Salt and pepper; 2 pounds skinless, swordfish steaks, 1 inch thick, cut into 1-inch chunks; 3 , zucchini (8 ounces each), shaved into ribbons with vegetable peeler, seeds discarded; 3 ounces (3 cups) baby, kale; 3 ounces, ricotta salata, shaved with vegetable peeler; 2 tablespoons, chopped fresh mint

Main Courses
Fish & Seafood
Weeknight
Grilling & Barbecue

Appears in Cook's Country August/September 2016

Italian seasoning, an earthy blend of up to six different herbs, is a powerhouse ingredient in our homemade Italian dressing.

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

SERVES 4

TIME 30 minutes

Swordfish Kebabs with Zucchini Ribbon Salad

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

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