Chile-Orange Swordfish Kabobs
Serves 6
Time 1 hr 30 min
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:
Ingredients
- 5 tablespoons extra-virgin olive oil
- 3 tablespoons orange juice (from about 1/2 medium orange)
- 1 large clove garlic, finely chopped
- 1/2 teaspoon coarse sea salt, plus more to taste
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon crushed red chile flakes
- 2 pounds skinless swordfish steaks, cut into 1 1/2-inch cubes
- 2 pounds zucchini and/or yellow summer squash, cut into 1-inch-thick rounds
- 12 cherry tomatoes
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:
Per serving: 260 calories (110 from fat), 12g total fat, 2.5g saturated fat, 100mg cholesterol, 150mg sodium, 6g carbohydrates (2g dietary fiber, 5g sugar), 32g protein.
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.
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Ingredients
- 5 tablespoons extra-virgin olive oil
- 3 tablespoons orange juice (from about 1/2 medium orange)
- 1 large clove garlic, finely chopped
- 1/2 teaspoon coarse sea salt, plus more to taste
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon crushed red chile flakes
- 2 pounds skinless swordfish steaks, cut into 1 1/2-inch cubes
- 2 pounds zucchini and/or yellow summer squash, cut into 1-inch-thick rounds
- 12 cherry tomatoes