If you're lucky enough to get swordfish, let the mild and meaty fish grill to perfection with a simple prepared glaze and pretty summer vegetables.
Bamboo or metal skewers
lb. swordfish steak, cut into bite-sized (1 1/2 to 2-inch) pieces
cup purchased sweet-and-sour sauce
medium zucchini, cut into 1/2-inch-thick slices
medium red bell pepper, cut into 1 1/2-inch pieces
to 20 cherry tomatoes
Additional sweet-and-sour sauce, if desired
If using bamboo skewers, soak in water for 30 minutes.
Meanwhile, heat gas or charcoal grill. Place swordfish pieces in large bowl. Add 1/2 cup sweet-and-sour sauce; turn fish to coat all sides. Add zucchini, bell pepper and tomatoes; stir gently to coat.
Thread fish, zucchini, bell pepper and tomatoes evenly onto skewers.
When grill is heated, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once. Serve kabobs with additional sweet-and-sour sauce.
Halibut, tuna or flounder can be used instead of the swordfish.
If you have too many vegetables to fit on the skewers with the fish, just thread them onto several extra skewers.
These kabobs may be served on a bed of rice - white, brown or wild rice or a combination. Serve extra sweet-and-sour sauce on the side.
To broil kabobs, place on broiler pan. Broil 4 to 6 inches from heat using grilling time as a guide, turning once.
NUTRITION INFORMATION PER SERVING
Serving Size: 1/4 of Recipe
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 Other Carbohydrate; 1 Vegetable; 3 Very Lean Meat; 1 Fat;
Carbohydrate Choice1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.