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Recipe: Bay Leaf And Lemon Marinated Swordfish Kabobs
Similar Categories: Bay, Leaf, Lemon, Marinated, Swordfish, Kabobs
Serving Size : 4
1 teaspoon grated lemon rind
1/4 cup fresh lemon juice
1/4 teaspoon pepper
8 fresh bay leaves
4 slices lemon -- (1/4 inch thick) halved
1 large clove garlic -- crushed
1 pound swordfish steaks -- (1-inch) (1-1/2 inch squares)
4 large cherry tomatoes
4 squares green bell pepper -- (1-inch)
Vegetable cooking spray
Combine first 6 ingredients in a large zip-top heavy-duty plastic bag.
Add swordfish; seal bag, and marinate in refrigerator 1 hour, turning
bag occasionally.
Remove swordfish from bag, reserving marinade. Thread 5 swordfish cubes,
1 bay leaf, 1 lemon slice, 1 cherry tomato, and 1 bell pepper square
alternately onto each of 4 (12-inch) skewers. Reserve 1/4 cup marinade;
discard remaining bay leaves and lemon slices.
Place kabobs on a broiler rack coated with cooking spray; place rack on
a broiler pan. Broil 5-1/2 inches from heat 3 minutes. Turn kabobs over,
and broil 3 minutes or until fish flakes easily when tested with a fork,
basting occasionally with reserved 1/4 cup marinade.
(serving size: 1 kabob)
Per Serving (excluding unknown items): 191 Calories; 5g Fat (21.5%
calories from fat); 24g Protein; 16g Carbohydrate; 3g Dietary Fiber;
44mg Cholesterol; 108mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean
Meat; 1 1/2 Vegetable; 1/2 Fruit; 0 Fat.
1 teaspoon grated lemon rind
1/4 cup fresh lemon juice
1/4 teaspoon pepper
8 fresh bay leaves
4 slices lemon -- (1/4 inch thick) halved
1 large clove garlic -- crushed
1 pound swordfish steaks -- (1-inch) (1-1/2 inch squares)
4 large cherry tomatoes
4 squares green bell pepper -- (1-inch)
Vegetable cooking spray
Combine first 6 ingredients in a large zip-top heavy-duty plastic bag.
Add swordfish; seal bag, and marinate in refrigerator 1 hour, turning
bag occasionally.
Remove swordfish from bag, reserving marinade. Thread 5 swordfish cubes,
1 bay leaf, 1 lemon slice, 1 cherry tomato, and 1 bell pepper square
alternately onto each of 4 (12-inch) skewers. Reserve 1/4 cup marinade;
discard remaining bay leaves and lemon slices.
Place kabobs on a broiler rack coated with cooking spray; place rack on
a broiler pan. Broil 5-1/2 inches from heat 3 minutes. Turn kabobs over,
and broil 3 minutes or until fish flakes easily when tested with a fork,
basting occasionally with reserved 1/4 cup marinade.
(serving size: 1 kabob)
Per Serving (excluding unknown items): 191 Calories; 5g Fat (21.5%
calories from fat); 24g Protein; 16g Carbohydrate; 3g Dietary Fiber;
44mg Cholesterol; 108mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean
Meat; 1 1/2 Vegetable; 1/2 Fruit; 0 Fat.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Bay, Leaf, Lemon, Marinated, Swordfish, Kabobs
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