Zesty Swordfish Kabobs

Name: Zesty Swordfish Kabobs
Yield: 4 servings (serving size: 1 kabob)
Ingredients: 2 tablespoons chopped fresh rosemary; 3 tablespoons low-sodium soy sauce; 1 ½ 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; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; 5 garlic cloves, chopped; 1 ½ pounds swordfish steaks, cut into 1-inch pieces; ¾ cup (2-inch) sliced green onions; 12 (1-inch) pieces red bell pepper; Cooking spray

6 Ratings
6 Reviews

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.

By David Bonom

Recipe by Cooking Light September 2002

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:

4 servings (serving size: 1 kabob)

Nutrition Info

Directions

Step 1
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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Step 2
Prepare grill.
Step 3
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

Per Serving:

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.

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MyRecipes Member

03/11/2022

This is a good recipe and identical to one published in 2002 Cooking Light by David Bonom. It is good that healthy recipes are posted over and over for new cooks, but do the originators ever get mentioned. I wonder how long this good meal has been circulating.

kimsiler52

05/27/2013

Very tasty! Lots of color! Can't wait to serve to dinner guests!

EllenDeller

10/20/2011

Fantastic flavor with this. I used Blue Marlin (okay by Seafood Watch) and broiled rather than grilled. Served with couscous and steamed broccoli. I cut orange wedges to squeeze over the fish at table, which made for a moist and particularly flavorful dish. Exceptionally good recipe!

purplem0nkey

07/06/2011

Love this recipe. Very favorful. Great alternative to grilling salmon.

RaeLipshultz

09/17/2009

Absolutely delicious, my 11 year old ran screaming down the hall "this is fantastic". There wasn't a bit left on the plates in this house. Took a bit of time to get it ready, but so worth it. We buy double the swordfish on sale fresh, and half the batch gets used right away. The other half goes in a zip loc freezer bag with some of the marinade and we enjoy it another time. Try this recipe if you've been getting tired of swordfish, it'll bring you back to buying it again. This would knock out the pickiest company and family with its flavor. I pretty much stuck to the recipe except I used even more vegies on my kebabs.

juniper11

08/04/2009

Love love love it! A tad time consuming to prep the marinade but well worth the effort. I've made this for company twice with rave reviews!

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