Swordfish Shrimp Kabobs

Name: Swordfish Shrimp Kabobs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 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

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."

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.

Nutrition Facts

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

Originally published as Swordfish-Shrimp Kabobs in Cooking for 2 Summer 2005

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justmbeth

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.