Herbed Swordfish and Shiitake Kebabs

• Vegetable oil, for the grill
• 1/2 cup plus 1 tablespoon extra-virgin olive oil
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped scallions
• 2 tablespoons red wine vinegar
• 1 clove garlic
• 1/4 teaspoon red pepper flakes
• Kosher salt
• 2 pounds center-cut swordfish, skin removed, cut into 1-to-1 1/2-inch pieces
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground coriander
• 4 ounces shiitake mushrooms, stemmed and halved or quartered if large
• 1 red onion, quartered

1. Preheat a grill to medium and brush the grates with vegetable oil.
2. Combine 1/2 cup olive oil, the parsley, cilantro, scallions, vinegar and garlic in a blender and pulse until combined.
3. Add the red pepper flakes and season with salt.
4. Pour half of the herb oil into a bowl; set aside for serving.
5. Toss the swordfish with the remaining 1 tablespoon olive oil, the cumin and coriander in a bowl; season with salt.
6. Thread the swordfish, mushrooms and red onion onto eight 10-inch skewers.
7. Grill the kebabs until just marked, about 2 minutes per side, then continue cooking, turning and brushing with the remaining herb oil, until just cooked through, 5 to 6 more minutes.
8. Drizzle with the reserved herb oil.
9. Photograph by Christopher Testani

vegetable oil, extravirgin olive oil, parsley, fresh cilantro, scallions, red wine vinegar, clove garlic, red pepper, kosher salt, center, ground cumin, ground coriander, shiitake mushrooms, red onion

Taken from www.foodnetwork.com/recipes/food-network-kitchens/herbed-swordfish-and-shiitake-kebabs.html (may not work)