Zesty Swordfish Kabobs
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
Combine first 12 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 30 minutes, turning once.
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.
Yield
4 servings (serving size: 1 kabob)
Nutritional Information
CALORIES 248(28% from fat); FAT 7.8g (sat 2g,mono 3.4g,poly 1.7g); PROTEIN 33.8g; CHOLESTEROL 64mg; CALCIUM 38mg; SODIUM 711mg; FIBER 1.6g; IRON 2mg; CARBOHYDRATE 9.7g
David Bonom , Cooking Light, SEPTEMBER 2002
