Directions:
- In a large resealable plastic bag, combine the first eight ingredients; add the swordfish, pineapple and green peppers. Seal bag and turn to coat; refrigerate for up to 1 hour.
- Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the swordfish, pineapple and green peppers.
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork, turning occasionally. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 200 Kcal (837 kJ) | ||
| Calories from fat | 93.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.35g | 16% | |
|---|---|---|---|
| Cholesterol | 44.22mg | 15% | |
| Sodium | 105.45mg | 4% | |
| Potassium | 461.08mg | 10% | |
| Total Carbs | 4.87g | 2% | |
| Sugars | 2.4g | 10% | |
| Dietary Fiber | 1.48g | 6% | |
| Protein | 22.85g | 46% | |
| Vitamin C | 54.5mg | 91% | |
| Iron | 80mg | 444% | |
| Calcium | 8.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 76.22 Kcal (319 kJ) | ||
| Calories from fat | 35.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.94g | 16% | |
|---|---|---|---|
| Cholesterol | 16.85mg | 15% | |
| Sodium | 40.19mg | 4% | |
| Potassium | 175.72mg | 10% | |
| Total Carbs | 1.86g | 2% | |
| Sugars | 0.91g | 10% | |
| Dietary Fiber | 0.56g | 6% | |
| Protein | 8.71g | 46% | |
| Vitamin C | 20.8mg | 91% | |
| Iron | 30.5mg | 444% | |
| Calcium | 3.3mg | 1% | |
* 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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