Teriyaki Swordfish Kabobs

Teriyaki Swordfish Kabobs

Teriyaki adds an Asian twist to these delicious swordfish kabobs that are ready in just 30 minutes – perfect for dinner.

Prep Time

15

Minutes

Total Time

30

Minutes

Makes

4

servings

1/2
cup teriyaki marinade or sauce
1/4
cup orange marmalade
1/2
teaspoon ground ginger
1
pound swordfish or other firm fish fillets, cut into 24 one-inch pieces
1
large unpeeled orange, cut into 8 wedges
1
large red or green bell pepper, cut into 24 chunks
  1. Set oven control to broil. Mix teriyaki marinade, marmalade and ginger.
  2. 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.
  3. 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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve-With
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.
Health Tip
Dried ginger has been used in herbal medicine circles to treat indigestion, nausea, stomach cramps and other digestive tract problems.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 200
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 1g,),
  • Cholesterol 55mg;
  • Sodium 980mg;
  • Total Carbohydrate 22g
    • (Dietary Fiber 2g,
  • Protein 19g;
Percent Daily Value*:
    Exchanges:
    • 1 Fruit;
    *Percent Daily Values are based on a 2,000 calorie diet.