Fishy Mixed Grill: Swordfish Kabobs with Garlic and Lemon, Tuna Steaks with Orange and Rosemary (Rachael Ray) Recipe

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Fishy Mixed Grill: Swordfish Kabobs with Garlic and Lemon, Tuna Steaks with Orange and Rosemary (Rachael Ray)
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Ingredients
27
Count
Nutrition
1820
Calories
Total time
20
Minutes
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Ingredients:

Directions:

  1. Preheat grill pan or outdoor grill to medium high heat.
  2. Cube swordfish into generous bite-size chunks. Zest 2 lemons and pile zest on cutting board. Add 4 cloves garlic to zest and chop garlic. Add about a teaspoon of coarse salt to garlic and lemon and combine with flat part of the knife. Chop parsley and mix into garlic and salt. Add a generous amount of coarse black pepper to the pile and mix together with your finger tips. Coat the swordfish in a few tablespoons evoo – enough to coat it evenly, just eyeball it. Slather the lemon zest and garlic mixture all over the fish. The evoo will make it stick. Pile the cubes onto metal skewers, it should fill 2 (12-inch) skewers. Set the fish aside for 10 to 15 minutes. Cut up 1 of the zested lemons into wedges and reserve.
  3. Cut tuna steak into 6 small portions. Combine the zest of 2 oranges with the remaining 4 cloves garlic and chop. Add chopped rosemary to garlic and orange zest and combine with flat of knife. Add about 1/2 teaspoon coarse salt and about 1 teaspoon coarse black pepper to the mix. Place a few tablespoons balsamic vinegar and 1/4 cup evoo into a shallow dish. Add the orange-rosemary mixture and mix together. Add the fish and coat evenly in dressing and let stand 10 to 15 minutes. Peel oranges and slice into disks.
  4. Throw together a salad, such as Panzanella with The Works, below, then go back to the fish.
  5. When you are ready to eat, grill swordfish skewers 3 minutes on each side, 6 minute total. Slide from skewers and squeeze lemon juice over the fish. Cook tuna steaks 2 to 3 minutes on each side for pink, medium-rare fish, 4 minutes on each side for fully cooked fish. Serve tuna with sliced oranges alongside and scatter scallions over both. Each person should end up with 4 or 5 cubes of swordfish and 1 small tuna steak. Serve with salad.
  6. Panzanella with The Works:
  7. Combine all the salad ingredients in a large bowl and dress salad with lemon juice, red wine vinegar, evoo, and a splash of the hot pepper juice, then season with salt and pepper, to your taste. Yield: 6 servings
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1819.75 Kcal (7619 kJ)
Calories from fat 688.12 Kcal
% Daily Value*
Total Fat 76.46g 118%
Cholesterol 170.91mg 57%
Sodium 2747.5mg 114%
Potassium 1714.23mg 36%
Total Carbs 150.07g 50%
Sugars 14.61g 58%
Dietary Fiber 6.72g 27%
Protein 125.97g 252%
Vitamin C 133.7mg 223%
Vitamin A 6.8mg 227%
Iron 442.4mg 2458%
Calcium 149.2mg 15%
Amount Per 100 g
Calories 153.88 Kcal (644 kJ)
Calories from fat 58.19 Kcal
% Daily Value*
Total Fat 6.47g 118%
Cholesterol 14.45mg 57%
Sodium 232.34mg 114%
Potassium 144.96mg 36%
Total Carbs 12.69g 50%
Sugars 1.24g 58%
Dietary Fiber 0.57g 27%
Protein 10.65g 252%
Vitamin C 11.3mg 223%
Vitamin A 0.6mg 227%
Iron 37.4mg 2458%
Calcium 12.6mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 42
    Points
  • 47
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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