Swordfish Shrimp Kabobs Recipe

Swordfish Shrimp Kabobs Recipe photo by Taste of Home

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Weda Mosellie writes from Phillipsburg, New Jersey, "I love beef and lamb kabobs, but my doctor says I need to eat more fish. Since I also love grilling, these kabobs are a healthy alternative. They're great year-round."

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Swordfish Shrimp Kabobs Recipe

Prep: 20 min. + marinating Grill: 10 min.

Yield: 2 Servings

20 10 30

Ingredients

1/4 cup olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 pound swordfish steak, skin removed and cut into 1-inch chunks
8 uncooked large shrimp, peeled and deveined
8 cherry tomatoes
1/2 medium red onion, cut into 4 wedges
1/2 medium sweet yellow pepper, cut into 8 chunks

Directions

In a small bowl, combine the oil, vinegar and seasonings. Place 3 tablespoons in a large resealable plastic bag; add swordfish and shrimp. Seal bag and turn to coat; refrigerate for up to 1 hour. Set remaining marinade aside for basting.
On four metal or soaked wooden skewers, thread the swordfish, tomatoes, shrimp, onion and yellow pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill kabobs, uncovered, over medium heat or broil 4 in. from the heat for 3 minutes. Baste with some of reserved marinade. Grill 3-4 minutes longer or until fish just turns opaque and shrimp turn pink, turning and basting frequently. Yield: 2 servings.

Nutritional Analysis: 2 kabobs equals 426 calories, 32 g fat (5 g saturated fat), 84 mg cholesterol, 451 mg sodium, 8 g carbohydrate, 2 g fiber, 27 g protein.

Originally published as Swordfish Shrimp Kabobs in Cooking for 2 Summer 2005, p 33