Zesty Swordfish Kabobs

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Zesty Swordfish Kabobs Recipe
Karry Hosford
Because swordfish is a firm-fleshed fish, it's a great choice for grilling. Marinate pieces of fish in a mixture of citrus juices, soy sauce, ginger and rosemary, and grill on skewers with onion and bell pepper.
4 servings (serving size: 1 kabob)


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2 tablespoons chopped fresh rosemary
3 tablespoons low-sodium soy sauce
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
2 teaspoons grated orange rind
1 tablespoon fresh orange juice
1 teaspoon grated peeled fresh ginger
2 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 garlic cloves, chopped
1 1/2 pounds swordfish steaks, cut into 1-inch pieces
3/4 cup (2-inch) sliced green onions
12 (1-inch) pieces red bell pepper
Cooking spray


Combine first 12 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 30 minutes, turning once.

Prepare grill.

Remove fish from bag; discard marinade. Thread fish, green onions, and bell pepper alternately onto each of 4 (10-inch) skewers. Place on grill rack coated with cooking spray; grill 8 minutes or until desired degree of doneness, turning once.

Created date

September 2002

Nutritional Information

Calories 248
Caloriesfromfat 28 %
Fat 7.8 g
Satfat 2 g
Monofat 3.4 g
Polyfat 1.7 g
Protein 33.8 g
Carbohydrate 9.7 g
Fiber 1.6 g
Cholesterol 64 mg
Iron 2 mg
Sodium 711 mg
Calcium 38 mg