Back to Swordfish Skewers

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Swordfish Skewers Recipe

Swordfish Skewers Recipe

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.
TOTAL TIME: Prep: 30 min. + marinating Grill: 10 min. YIELD:4 servings

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

  • 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.

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.

Reviews for Swordfish Skewers

Loading Image

Wine Pairings

Light-Bodied White Wine

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