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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 1 |
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This is from Cooking Light September 2002. This is a really good kabob with a citrus flavor. I usually substitute chunks of a sweet onion for the green onion. Ingredients:
2 tablespoons fresh rosemary, chopped |
3 tablespoons low sodium soy sauce |
1 1/2 tablespoons extra virgin olive oil |
1 tablespoon grated lemon rind |
2 tablespoons fresh lemon juice |
2 teaspoons grated orange rind |
1 tablespoon fresh orange juice |
1 teaspoon fresh ginger, peeled and grated |
2 teaspoons honey |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
5 garlic cloves, chopped |
1 1/2 lbs swordfish steaks, cut into 1-inch cubes |
3/4 cup green onion, sliced into 2-inch pieces |
2 medium red bell peppers, cut into 1-inch pieces |
cooking spray |
Directions:
1. Combine first 12 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 30 minutes, turning once.
2. Prepare grill.
3. Remove fish from bag; discard marinade. Thread fish, green onions, and bell pepper alternately onto each of 4 (10-inch) skewers. Place on grill rack coated with cooking spray; grill 8 minutes or until desired degree of doneness, turning once.
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