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.

David Bonom
Recipe by Cooking Light

Gallery

Karry Hosford

Recipe Summary

Yield:
4 servings (serving size: 1 kabob)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Chef's 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.

Nutrition Facts

248 calories; calories from fat 28%; fat 7.8g; saturated fat 2g; mono fat 3.4g; poly fat 1.7g; protein 33.8g; carbohydrates 9.7g; fiber 1.6g; cholesterol 64mg; iron 2mg; sodium 711mg; calcium 38mg.