Swordfish and Zucchini Skewers with Pine Nut Couscous

Swordfish and Zucchini Skewers with Pine Nut Couscous 4.67/5 (6 votes)

Getting a little visually creative with dinner tonight! And not only is it beautiful to look at, but the flavors are fantastic. Bite-sized pieces of swordfish (red snapper or another firm fish would be great too) and ribboned zucchini marinated in a simple chimichurri sauce. Just a handful of ingredients that really compliment each other. And paired with a savory couscous, this is a delicious meal.

Swordfish and Zucchini Skewers



  • 1 cup parsley, flat leaf preferably
  • 8 cloves garlic, minced or pressed
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 pound swordfish
  • 1 zucchini
  • 2 lemon, halved


  1. Pulse parsley, garlic, crushed red pepper, oil, salt, and pepper in a food processor or blender until well combined.
  2. Carefully cut skin off of swordfish and discard. Then, cut the swordfish into 1-2” cubes.
  3. Using a mandoline (if you have one) slice the zucchini into thin strips length-wise – ‘ribbons’.
  4. Alternating between swordfish cubes and zucchini, thread skewers. Make little folded ribbon shapes with the zucchini taking care not to fold too deeply and breaking the ribbon.
  5. Lay threaded skewers on a plate and brush with parley mixture.
  6. Heat the outdoor grill to medium high (or the grill pan indoors). Lightly grease with oil and grill skewers about 6-8 minutes rotating every 2 minutes.
  7. At the last 3-4 minutes of grilling, place the lemons, cut side down, on the grill and char.
  8. Serve skewers with charred lemons for squeezing.

Nutritional Information

Serving Size 241g Calories 417 Fat 33 Carbs 7 Fiber 2 Protein 26.

Pine Nut Couscous



  • 1/4 cup pine nuts
  • 1 1/2 cups chicken stock
  • 1 tablespoon butter
  • 1/4 teaspoon saffron (or turmeric)
  • 1/4 teaspoon kosher salt
  • 1 cup couscous
  • 1/4 cup green onion, green parts sliced


  1. In a medium sized pot, gently toast the pine nuts over medium high heat until they begin to release a little oil and brown slightly. Transfer to a plate and reserve for later.
  2. In the same pot, bring stock, butter, saffron (or tumeric), and salt to a boil. Stir to melt the butter.
  3. Immediately remove from heat, add couscous, cover, and let stand for 10 minutes.
  4. Remove cover and stir in toasted pine nuts and sliced green onions.

Nutritional Information

Serving Size 153g Calories 251 Fat 9 Carbs 35 Fiber 2.6 Protein 7.


KID NOTE: My kids did not like the ‘look’ of the parsley marinade. Consider leaving the kids’ skewers without marinade and simply season with salt and pepper. They did great with the couscous.

VEGETARIAN TIP: Skip the fish and add additional vegetables such as onion, mushrooms, and tomatoes. For additional protein add chickpeas to the couscous dish.

GLUTEN MODIFICATIONS: Use brown rice couscous or rice instead.


  1. Kym Surridge says:

    My two-year-old loved the fish, chimichurri and all!

  2. Carey Ann Gallini says:

    We left out the parsley and opted for boxed couscous (we already had a TON at the house.) Easy-peasy and DELICIOUS!

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