Swordfish Shrimp Kabobs Recipe

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

Read Reviews
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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."
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 10 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 10 min.

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

Nutritional Facts

2 each: 426 calories, 32g fat (5g saturated fat), 84mg cholesterol, 451mg sodium, 8g carbohydrate (6g sugars, 2g fiber), 27g protein.

  • 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
  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

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justmbeth User ID: 1196484 144026
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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