Grilled swordfish and veggie skewers 7 7 22

Cut up your protein and veggies into uniform sizes. I used swordfish to skewer with mushrooms and cherry tomatoes, and shallots to skewer with zucchini.

Combine a simple marinade by whisking together two small cloves of minced garlic, two heaping teaspoons of salt, freshly ground black pepper to taste, juice of a freshly squeezed lemon (about 1/4 cup), and two tablespoons of Testa's Pantry Condimento Bianco Denso. Slowly whisk in 1/2 cup of Testa's Pantry Nocellara EVOO until emulsified then toss in your protein and veggies and mix well.

Heat a grill to 375 degrees. Skewer veggies and protein separately or combine like densities so cooking is even. The shallots and zucchini required about 12 minutes to cook and the fish/mushroom/tomato skewers required about 8 minutes to cook with the grill lid closed.