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Zesty Swordfish Kabobs

Karry Hosford
Yield 4 servings (serving size: 1 kabob)
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.


  • 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

Nutrition 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

How to Make It

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

    Slicing and Chopping Pepper
  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.

Cook's Notes

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