Swordfish Kebabs with Orange Basil Sauce

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

Yield: 4 servings (serving size: 1 skewer and 2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 280
  • Fat: 14g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 7.7g
  • Polyunsaturated fat: 2.6g
  • Protein: 34.3g
  • Carbohydrate: 2.8g
  • Fiber: 0.7g
  • Cholesterol: 66mg
  • Iron: 1.9mg
  • Sodium: 449mg
  • Calcium: 36mg

Ingredients

  • 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

Preparation

  1. 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.
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