Chile-Orange Swordfish Kabobs

Serves 6
Time 1 hr 30 min
Chile-Orange Swordfish Kabobs

In this simple recipe, swordfish is marinated with a sunny orange and red chile vinaigrette, then skewered with summer squash and sweet cherry tomatoes. Serve these full-flavored kabobs with whole wheat orzo and a big green salad.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free

Ingredients

    5 tablespoonsextra-virgin olive oil
    3 tablespoonsorange juice (from about 1/2 medium orange)
    1 largeclove garlic, finely chopped
    1/2 teaspooncoarse sea salt, plus more to taste
    1/4 teaspoonground black pepper
    1/2 teaspooncrushed red chile flakes
    2 poundsskinless swordfish steaks, cut into 1 1/2-inch cubes
    2 poundszucchini and/or yellow summer squash, cut into 1-inch-thick rounds
    12cherry tomatoes

Exclusively for Prime members in select ZIP codes.

Method

In a medium mixing bowl, whisk together oil, orange juice, garlic, salt, pepper and chile flakes.


Add swordfish and toss well to coat; cover and refrigerate for 1 hour.


Prepare a grill for medium-high heat cooking.


Thread marinated swordfish, squash and tomatoes onto skewers to form kabobs. (If using wooden skewers, soak in water for 30 minutes before assembling.)


Discard excess marinade.


Grill kabobs over direct heat, turning once, until lightly charred and cooked through, about 8 minutes.

Nutritional Info

Serving Size

Calories

260

Total Fat

12g

Saturated Fat

2.5g

Cholesterol

100mg

Sodium

150mg

Total Carbohydrate

6g

Dietary Fiber

2g

Total Sugars

5g

Protein

32g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.