Zesty Swordfish Kabobs Recipes

ZESTY SWORDFISH KABOBS

Zesty Swordfish Kabobs image

This is from Cooking Light September 2002. This is a really good kabob with a citrus flavor. I usually substitute chunks of a sweet onion for the green onion.

Provided by GibbyLou

Categories < 60 Mins

Time 55m

Yield 4 skewers, 4 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons fresh rosemary, chopped
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 fresh ginger, peeled and grated
2 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
5 garlic cloves, chopped
1 1/2 lbs swordfish steaks, cut into 1-inch cubes
3/4 cup green onion, sliced into 2-inch pieces
2 medium red bell peppers, cut into 1-inch pieces
cooking spray

Steps:

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.

Nutrition Facts : Calories 302.5, Fat 12.2, SaturatedFat 2.6, Cholesterol 66.4, Sodium 899.5, Carbohydrate 12.1, Fiber 2.3, Sugar 6.6, Protein 35.7

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