Grilled Swordfish Skewers

Keto for the meat-and-potatoes crowd

When your spouse loves to eat but is strictly meat-and-potatoes, you look for new ways to surprise him: add a new spice here, hide a vegetable there, and sometimes you just stick everything on a skewer.

It’s easy, fun, and practically foolproof. Oh, and Mr. Meat-and Potatoes ate two skewers in a blink!

Grilled Italian Swordfish Skewers

Ingredients

Olive Salsa Cruda

1/4 cup Italian parsley, chopped
4 Tbsp. Sun-Dried Tomato & Olive Bruschetta Topping
16 jumbo green olives with pimento, chopped
1/4 cup chopped pimentos
4 Tbsp. sun-dried tomatoes, chopped
1 large clove of garlic, minced
2 Tbsp. Extra Virgin olive oil
1/2 tsp. grated lemon zest + 2 Tbsp. lemon juice
1/4 tsp. crushed red pepper flakes
Freshly ground sea salt and black pepper to taste

For The Swordfish Skewers

1-½ pounds swordfish filets, skin removed, cut into 1-1/2" chunks
1 red onion, cut into quarters
1 - 2 of each: red, green, and yellow bell peppers
10 baby portobello mushrooms, wiped clean, stems removed
10 - 20 red cherry tomatoes
Olive oil - to brush on (or spray on)
Lemon Pepper seasoning, salt, and pepper to taste
Freshly ground sea salt and black pepper to taste
Red-leaf lettuce and sliced lemons for serving

Instructions

Prepare the salsa cruda first: Combine all ingredients in a bowl. Set aside.
Heat outdoor grill to medium heat.
Prepare 12" skewers by alternately threading swordfish chunks with the vegetables.
Once assembled, generously brush skewers with olive oil.
Season, salt, and pepper the assembled skewers with your favorite seasonings on all sides
Grill skewers 10 - 15 minutes, turning every 3 - 4 minutes until swordfish is a bit golden on the edges and the vegetables are lightly charred.
For presentation: Place grilled swordfish skewers on a bed of red and green leafy lettuce.
Serve with salsa cruda and lemon slices.

NOTES: Can be made ahead. If it is too tart for your preference, add sugar or sweetener to your taste.