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    Zesty Swordfish Kabobs

    Source of Recipe


    Cooking Light-9/02


    List of Ingredients


    • 2 tablespoons chopped fresh rosemary
    • 3 tablespoons low-sodium soy sauce
    • 1 1/2 tablespoons extra-virgin olive oil
    • 1 tablespoon 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 cloves garlic, 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


    Instructions


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

    2. Prepare grill.

    3. Remove fish from bag; discard marinade. Thread fish, green onion, 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.

    4. Yield: 4 servings (serving size: 1 kabob). 248 cal, 7.8g fat, 33.8g pro, 9.7g carb, 1.6g fiber, 64mg chol, 2mg iron, 711mg sod, 38mg calc.



 

 

 


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