Swordfish Kabobs with Red Pepper Pesto

Ingredients

• 1 teaspoon balsamic vinegar 
• 2 tablespoons cooking wine dry white
• 2 tablespoons basil fresh chopped
• 2.5 teaspoons garlic divided minced
• 0.5 teaspoon olive oil 
• 1 teaspoon oregano dried
• 1 large bell pepper sweet red
• 0.1 teaspoon salt 
• 8 ounce swordfish steak 

Equipment

• food processor
• bowl
• baking sheet
• sauce pan
• oven
• knife
• grill
• skewers

Directions

1. Combine wine, 2 teaspoons garlic, and oregano in a small bowl, stirring well.
2. Cut swordfish steak into 1 1/4-inch cubes; add to wine mixture. Cover and marinate in refrigerator 1 hour.
3. Cut pepper in half lengthwise; remove and discard seeds and membrane.
4. Place pepper, skin side up, on a baking sheet; flatten with palm of hand. Broil 5 1/2 inches from heat (with electric oven door partially opened) 15 to 20 minutes or until charred.
5. Place pepper in ice water until cool.
6. Remove from water; peel and discard skin.
7. Position knife blade in food processor bowl; add roasted red pepper, remaining 1/2 teaspoon garlic, basil, and next 3 ingredients. Process until smooth.
8. Transfer mixture to a small saucepan. Cook over medium heat until thoroughly heated.
9. Remove from heat; set aside, and keep warm.
10. Remove swordfish from marinade, reserving marinade. Thread fish onto 2 (10-inch) skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400).
11. Place kabobs on rack; grill, uncovered, 4 to 5 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with marinade.
12. Serve kabobs with red pepper mixture.