Directions:
- Prepare grill.
- Place first 9 ingredients in a food processor; process until smooth. Combine the marinade and swordfish in a bowl. Cover and refrigerate 30 minutes.
- Remove fish from bowl, reserving marinade. Thread fish, cherry tomatoes, and poblano chiles alternately onto each of 8 (12-inch) skewers. Place kebabs on grill rack coated with cooking spray. Cook 10 minutes or until fish flakes easily when tested with a fork, turning and basting frequently with the reserved marinade.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 257.12 Kcal (1077 kJ) | ||
| Calories from fat | 139.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.48g | 24% | |
|---|---|---|---|
| Cholesterol | 75.09mg | 25% | |
| Sodium | 683.34mg | 28% | |
| Potassium | 617.15mg | 13% | |
| Total Carbs | 6.56g | 2% | |
| Sugars | 2.63g | 11% | |
| Dietary Fiber | 1.26g | 5% | |
| Protein | 23.54g | 47% | |
| Vitamin C | 11.9mg | 20% | |
| Iron | 0.5mg | 3% | |
| Calcium | 27.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 130.81 Kcal (548 kJ) | ||
| Calories from fat | 70.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.87g | 24% | |
|---|---|---|---|
| Cholesterol | 38.2mg | 25% | |
| Sodium | 347.65mg | 28% | |
| Potassium | 313.98mg | 13% | |
| Total Carbs | 3.34g | 2% | |
| Sugars | 1.34g | 11% | |
| Dietary Fiber | 0.64g | 5% | |
| Protein | 11.98g | 47% | |
| Vitamin C | 6mg | 20% | |
| Iron | 0.3mg | 3% | |
| Calcium | 14.2mg | 3% | |
* 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.
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