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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 636.74 Kcal (2666 kJ) | ||
| Calories from fat | 409.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.45g | 70% | |
|---|---|---|---|
| Cholesterol | 68.92mg | 23% | |
| Sodium | 1153.31mg | 48% | |
| Potassium | 991.14mg | 21% | |
| Total Carbs | 36.25g | 12% | |
| Sugars | 12.17g | 49% | |
| Dietary Fiber | 4.47g | 18% | |
| Protein | 23.28g | 47% | |
| Vitamin C | 75.7mg | 126% | |
| Iron | 54.2mg | 301% | |
| Calcium | 62.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 119.57 Kcal (501 kJ) | ||
| Calories from fat | 76.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.53g | 70% | |
|---|---|---|---|
| Cholesterol | 12.94mg | 23% | |
| Sodium | 216.57mg | 48% | |
| Potassium | 186.12mg | 21% | |
| Total Carbs | 6.81g | 12% | |
| Sugars | 2.29g | 49% | |
| Dietary Fiber | 0.84g | 18% | |
| Protein | 4.37g | 47% | |
| Vitamin C | 14.2mg | 126% | |
| Iron | 10.2mg | 301% | |
| Calcium | 11.7mg | 6% | |
* 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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