Zesty Swordfish Kabobs

Zesty Swordfish Kabobs
Photo by Karry Hosford

Ingredients

  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons grated orange rind
  • 1 tablespoon fresh orange juice
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon grated peeled fresh ginger
  • 1 ½ pounds swordfish steaks, cut into 1-inch pieces
  • + 22 more ingredients
    • ¾ cup (2-inch) sliced green onions
    • 12 (1-inch) pieces red bell pepper
    • 2 teaspoons honey
    • 1 ½ tablespoons extra-virgin olive oil
    • 3 tablespoons low-sodium soy sauce
    • 2 tablespoons chopped fresh rosemary
    • 1 teaspoon grated peeled fresh ginger
    • 1 ½ pounds swordfish steaks, cut into 1-inch pieces
    • ¾ cup (2-inch) sliced green onions
    • 12 (1-inch) pieces red bell pepper
    • 2 teaspoons honey
    • 1 tablespoon grated lemon rind
    • ½ teaspoon salt
    • 5 garlic cloves, chopped
    • Cooking spray
    • 1 tablespoon grated lemon rind
    • 2 tablespoons chopped fresh rosemary
    • 2 tablespoons fresh lemon juice
    • 2 teaspoons grated orange rind
    • 1 tablespoon fresh orange juice
    • ¼ teaspoon freshly ground black pepper
    • 1 ½ tablespoons extra-virgin olive oil

Combine first 12 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 30 minutes, turning once. Prepare grill. 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 co...

View full recipe at My Recipes

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