On June 29th, the Church celebrates the Feast of Saints Peter and Paul. St. Peter, the fisherman, who was called by our Lord on the shore to leave his life as a fisherman to become one of the first Apostles, along with his brother Andrew, and to be “fishers of men”. It was Peter that the Lord entrusted with the keys to paradise and is “the rock” on which the Church is built. St. Paul, born in Tarsus in modern-day Turkey, was a Roman citizen who for so long persecuted the early Christians until the fateful day on which Jesus called him to stop persecuting Him. His tireless work of evangelization, including writing much of the New Testament, brought the Gospel message to the far corners of the world. These two great saints are celebrated together each year. St. Peter with his unshakable faith and St. Paul’s freedom and courage to be open to the Holy Spirit continues to change the world. Together they are the patron saints of the Diocese of Providence! This month’s recipe comes from combining Peter’s influence as a fisherman with the flavors of Paul’s homeland of Tarsus.
Ingredients
For the Marinade:
20 mint leaves
2 medium cloves of garlic, minced
¼ cup fresh lime juice
1 tsp. sugar
1tsp. kosher salt
Pinch of ground cumin
1 cup neutral oil (grapeseed works well)
For the Kebabs:
8 wooden skewers
2lbs. Swordfish (or another firm white fish can be substituted), skin removed, cut into 1 ½ inch cubes
For the Garnish:
1 Cup Pistachios, chopped
½ Red Onion. sliced very thin
½ Cup pomegranate seeds
Instructions
