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In Baraboo, Wisconsin, Nancy Thome threads marinated swordfish, fresh pineapple and green pepper onto skewers for a grilled sensation. The kabobs offer a hint of citrus flavor that's uniquely complemented by cayenne pepper, chili powder and crushed red pepper flakes.
This recipe is:
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 2 swordfish skewers equals 280 calories, 8 g fat (2 g saturated fat), 62 mg cholesterol, 146 mg sodium, 19 g carbohydrate, 3 g fiber, 33 g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1 fruit, 1 fat.
Originally published as Swordfish Skewers in
Light & Tasty
June/July 2006, p33
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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