Teriyaki adds an Asian twist to these delicious swordfish kabobs that are ready in just 30 minutes – perfect for dinner.
cup teriyaki marinade or sauce
cup orange marmalade
teaspoon ground ginger
pound swordfish or other firm fish fillets, cut into 24 one-inch pieces
large unpeeled orange, cut into 8 wedges
large red or green bell pepper, cut into 24 chunks
Set oven control to broil. Mix teriyaki marinade, marmalade and ginger.
Thread fish pieces, orange wedges and bell pepper chunks alternately on each of four 15-inch metal skewers, leaving space between each. Place kabobs on rack in broiler pan. Brush with sauce.
Broil with tops about 4 inches from heat 10 to 12 minutes, turning once and brushing with sauce, until fish flakes easily with fork. Discard any remaining sauce.
Make a quick Lemon Rice to go along with these kabobs. Prepare 4 cups of hot cooked rice and stir in 1 tablespoon chopped fresh parsley, 1 tablespoon lemon juice and 2 teaspoons grated lemon peel. Serve snap pea pods to round out the meal.
Dried ginger has been used in herbal medicine circles to treat indigestion, nausea, stomach cramps and other digestive tract problems.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.