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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.