Swordfish Kebabs with Mint Pesto

Ingredients:

• 0.6 kg swordfish steak, cut into 2.5 cm cubes (remove the blood string)
• 1/4 cup sliced ​​almonds
• 1 large clove of garlic, crushed
• 1 cup fresh mint
• 1/4 cup fresh parsley
• Grated zest of 1 lemon + wedges for serving
• 5 tbsp extra virgin olive oil
• A pinch of red pepper flakes (optional)

Preparation:

1. Place the fish cubes in a bowl. Soak eight 20cm long wooden skewers in water for at least 30 minutes.
2. Meanwhile, prepare the pesto..
   
   Place the almonds and garlic in a food processor and process until finely ground. Add the mint, parsley, and lemon zest and process. Transfer the mixture to a small bowl and stir in the olive oil; thin the sauce with 1 tablespoon of water if needed. Season with salt and pepper to taste, and stir in the red pepper flakes. Pour about a third of the pesto over the fish and toss to coat evenly. Reserve the remaining pesto for serving. Refrigerate the fish for at least 30 minutes or up to 4 hours.
3. Preheat the grill to medium-high heat. Thread 3-4 swordfish pieces onto each skewer. Grill, turning once, until cooked through, 2-3 minutes per side. Drizzle the remaining pesto over the kebabs and serve with lemon wedges.