Swordfish or Salmon Kebabs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Any firm-fleshed fish like swordfish or salmon is ideal for kebabs, and the alternating vegetables in this recipe add gorgeous color. Serve the kebabs over a bed of brown or white rice . From the American Diabetes Association. 1 lb fresh swordfish, salmon or other firm-fleshed fish, onion, lemon juice, Teriyaki sauce, black pepper, onion, cherry tomatoes, 1/2 green bell pepper, 1 zucchini, 4 whole mushrooms cvt Ingredients:
12 oz (net from 1 lb raw) swordfish (15111), cut into 1-inch cubes |
1 tbsp teriyaki sauce |
1/8 tsp fresh ground black pepper |
1 medium onion, cut into wedges |
68 g (4 cherry) tomatoes |
1/2 medium green bell pepper, cut into 1-inch cubes |
1 medium zucchini, cut into 1-inch pieces |
72 g (4 medium) mushrooms |
Directions:
1. Combine the fish, chopped onion, 3 tablespoons of fresh lemon juice, teriyaki sauce (if desired) and pepper in a glass bowl. Mix well, cover and marinate for 2 to 6 hours in the refrigerator.
2. If using bamboo skewers, soak them in water for 15 minutes. Preheat the broiler and prepare the broiler pan with nonstick pan spray, or prepare a charcoal grill.
3. On 4 skewers, alternate fish cubes and vegetables. Brush the marinade over the skewered food.
4. Barbecue or broil about 8 minutes, turning once and basting with marinade, until the fish is opaque and flakes easily.
5. Discard any remaining marinade.
6. Variations: salmon or other firm-fleshed fish for the swordfish
7. Note: Haven't tried so I am not sure of the shrinkage factor from cooking the fish, but reported values are extremely close to those reported by the ADA when 25% shrinkage is assumed.
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