Swordfish Kebabs with Orange Basil Sauce

Leave a little space between the swordfish pieces on the kebabs so they cook evenly.


4 servings (serving size: 1 skewer and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 280
Fat 14 g
Satfat 2.9 g
Monofat 7.7 g
Polyfat 2.6 g
Protein 34.3 g
Carbohydrate 2.8 g
Fiber 0.7 g
Cholesterol 66 mg
Iron 1.9 mg
Sodium 449 mg
Calcium 36 mg


The 5 Ingredients
1 orange
2 cups basil leaves
2 tablespoons olive oil
2 garlic cloves, peeled
1 1/2 pounds swordfish, cut into (1-inch) pieces


Directions: Prepare grill to medium-high heat. Squeeze orange to extract 1/4 cup juice. Combine orange juice, basil leaves, olive oil, and garlic cloves in a mini chopper; add 1/4 teaspoon salt. Process basil leaf mixture until finely chopped. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper evenly over fish; thread fish onto 4 (12-inch) skewers. Grill fish 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness, turning occasionally. Drizzle fish with sauce, or serve sauce separately. Garnish sauce with orange rind, if desired.

Marge Perry,

Cooking Light

June 2010
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