Swordfish Kebabs with Zucchini Ribbon Salad

Name: Swordfish Kebabs with Zucchini Ribbon Salad
Yield: Serves 4
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

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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.

SERVES4

TIME30 minutes

Swordfish Kebabs with Zucchini Ribbon Salad

WHY THIS RECIPE WORKS

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

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