Swordfish Skewers with Salsa Verde

This is another Chef Chad Colby recipe courtesy of Food and Wine. I really liked it, although my wife did not. It was really easy to make and I didn't even use a grill. (You can use the broiler with a grill pan which is what I did). If for some reason you can't get swordfish, mahi-mahi works as a substitute even though it's not as solid as the swordfish. I would get a 2nd zucchini to make sure you have enough pieces. I don't have a professional mandoline and I can never get the slices thin enough. The fresh bay leaves are a great touch.

1 cup flat-leaf parsley leaves
10 garlic cloves, crushed
1 teaspoon crushed red pepper
1/2 cup extra-virgin olive oil
Salt
Freshly ground black pepper
28 fresh bay leaves (1 cup)
1 1/2 pounds swordfish, cut into 1 1/2-inch pieces
1 medium zucchini, very thinly sliced lengthwise on a mandoline
2 lemons, halved crosswise

In a blender or mini food processor, pulse the parsley, garlic, crushed red pepper and olive oil to a thick puree. Season with salt and pepper and transfer to a bowl.

Onto each of 4 long skewers, alternately thread a bay leaf, a piece of fish, a bay leaf and a slice of zucchini, repeating until each skewer has 3 pieces of fish, 3 slices of zucchini and 7 bay leaves. Season the skewers with salt and pepper and brush all over with the parsley sauce. Cover and refrigerate for 1 hour.

Light a grill or preheat a grill pan. Grill the skewers over moderate heat, turning, until the fish is lightly browned and cooked through, about 6 minutes. Transfer to a platter. Meanwhile, grill the lemon halves, cut side down, until charred, about 2 minutes. Serve the skewers with the grilled lemons. Discard the bay leaves.