Swordfish Skewers Recipe
Swordfish Skewers Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. + marinating Grill: 10 min.

Ingredients

  • 1/4 cup rice vinegar
  • 1 jalapeno pepper, seeded and chopped
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon cayenne pepper
  • 1-1/2 pounds swordfish steaks, cut into 1-inch pieces
  • 1 fresh pineapple, peeled and cut into 1-inch pieces
  • 2 medium green peppers, cut into 1-inch pieces

Directions

In a large resealable plastic bag, combine the first eight ingredients; add the swordfish, pineapple and green peppers. Seal bag and turn to coat; refrigerate for up to 1 hour.
Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the swordfish, pineapple and green peppers.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork, turning occasionally. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Swordfish Skewers in Light & Tasty June/July 2006, p33

Nutritional Facts

2 each: 280 calories, 8g fat (2g saturated fat), 62mg cholesterol, 146mg sodium, 19g carbohydrate (15g sugars, 3g fiber), 33g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1 fruit, 1 fat.

  • 1/4 cup rice vinegar
  • 1 jalapeno pepper, seeded and chopped
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon cayenne pepper
  • 1-1/2 pounds swordfish steaks, cut into 1-inch pieces
  • 1 fresh pineapple, peeled and cut into 1-inch pieces
  • 2 medium green peppers, cut into 1-inch pieces
  1. In a large resealable plastic bag, combine the first eight ingredients; add the swordfish, pineapple and green peppers. Seal bag and turn to coat; refrigerate for up to 1 hour.
  2. Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the swordfish, pineapple and green peppers.
  3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork, turning occasionally. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Swordfish Skewers in Light & Tasty June/July 2006, p33

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