Swordfish Shrimp Kabobs Recipe
Swordfish Shrimp Kabobs Recipe photo by Taste of Home

Swordfish Shrimp Kabobs Recipe

Publisher Photo
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."
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES:2 servings
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES: 2 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Swordfish Shrimp Kabobs in Cooking for 2 Summer 2005, p 33

Nutritional Facts

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.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Swordfish Shrimp Kabobs

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Reviewed Aug. 18, 2013

This was just ok. The marinade had a very good flavor but it didn't do anything to enhance the flavor of the shrimp or swordfish.

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