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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Because swordfish is a firm-fleshed fish, it's a great choice for grilling. Marinate pieces of fish in a mixture of citrus juices, soy sauce, ginger and rosemary, and grill on skewers with onion and bell pepper. Ingredients:
2 tablespoons chopped fresh rosemary |
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 grated peeled fresh ginger |
2 teaspoons honey |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
5 garlic cloves, chopped |
1 1/2 pounds swordfish steaks, cut into 1-inch pieces |
3/4 cup (2-inch) sliced green onions |
12 (1-inch) pieces red bell pepper |
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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