Swordfish Kabobs
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 515
- Total Fat
- 30
- Saturated Fat
- 6
- Carbohydrates
- 15
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 47
- Cholesterol
- 150
- Sodium
- 663
- Total: 8 hr 35 min
- Prep: 20 min
- Cook: 8 hr 15 min
Ingredients
2 pounds of swordfish cut into 1-inch cubes
1 lemon, zested
1 lime, zested
1 orange, zested
2 ounces olive oil
1 tablespoon ground coriander
2 tablespoons chopped flat leaf parsley
1 teaspoon kosher salt
3 Hungarian hot peppers
1 red onion
12 cherry tomatoes
Directions
- Place swordfish in a non-reactive container. Whisk together zest, olive oil, coriander, herbs and salt. Pour marinade over swordfish and let marinate in refrigerator for 8 hours. Cut peppers and onions into 1-inch squares. Skewer your ingredients rotating them 1 at time, first the swordfish, then a pepper square, followed by a chunk of onion, and a cherry tomato. Brush with marinade and grill for about 2 minutes on each side.