Zesty Swordfish Kabobs

5.0 5
5 stars
(5)
Karry Hosford
Recipe from Cooking Light

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.

Ingredients

  • 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

Preparation

  1. Combine first 12 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 30 minutes, turning once.
  2. Prepare grill.
  3. 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.

Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

David Bonom,
September 2002

Nutritional Information

  • Calories: 248
  • Calories from fat: 28%
  • Fat: 7.8g
  • Saturated fat: 2g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.7g
  • Protein: 33.8g
  • Carbohydrate: 9.7g
  • Fiber: 1.6g
  • Cholesterol: 64mg
  • Iron: 2mg
  • Sodium: 711mg
  • Calcium: 38mg