Swordfish And Veggie Kebabs

Swordfish And Veggie Kebabs requires approximately 25 minutes from start to finish. This gluten free, primal, and pescatarian recipe serves 4 and costs $3.77 per serving. This main course has 289 calories, 27g of protein, and 15g of fat per serving. 11 person were glad they tried this recipe. If you have lime juice, garlic powder, garlic, and a few other ingredients on hand, you can make it. It is brought to you by Clean and Delicious. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is awesome. Users who liked this recipe also liked Grilled Swordfish Kebabs, Herbed Swordfish and Shiitake Kebabs, and Yogurt-marinated Swordfish Kebabs.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 7 minutes

 

Ingredients:

2-bell pepper, cut into 1-inch squares

Pinch cayenne

10 cherry tomatoes

2 tbsp. cilantro

1 tsp. cumin

2 tbsp. evoo

1 clove garlic

1 tsp. garlic powder

2 tbsp. lime juice

½ cup plain non-fat Greek yogurt

1 small red onion, cut into small wedges

Salt and pepper to taste

1 lb. swordfish, cut into chunks

Equipment:

broiler

baking sheet

skewers

bowl

Cooking instruction summary:

Pre heat broiler to high.Submerge 6 wooden kebab sticks in water and soak for at least 30 minutes before cooking.Place a wire wrack on top of a rimmed baking sheet and lightly coat with oil or cooking spray.Remove skin from swordfish and cut into hearty, fairly uniform sized, pieces.In a small bowl, combine oil, lime juice, cumin, cayenne, garlic powder, salt and pepper.  Toss fish into marinade and marinate for 10-15 minutes.While the fish is marinating, combine yogurt, lime juice, garlic, cilantro and salt and pepper in a small bowl.  Set aside.Skewer kebab sticks by alternating fish and vegetables (you will have 3-4 pieces of fish per kebab) and place on wired wrack.  Once you are finished skewering all the kebabs, brush the extra marinade all over the veggies.Place under the broiler for 3 minutes, flip, and cook for another 4 minutes or until the fish has just cooked through.Serve each kebab with a side of dipping sauce ad enjoy!

 

Step by step:


1. Pre heat broiler to high.Submerge 6 wooden kebab sticks in water and soak for at least 30 minutes before cooking.

2. Place a wire wrack on top of a rimmed baking sheet and lightly coat with oil or cooking spray.

3. Remove skin from swordfish and cut into hearty, fairly uniform sized, pieces.In a small bowl, combine oil, lime juice, cumin, cayenne, garlic powder, salt and pepper.  Toss fish into marinade and marinate for 10-15 minutes.While the fish is marinating, combine yogurt, lime juice, garlic, cilantro and salt and pepper in a small bowl.  Set aside.Skewer kebab sticks by alternating fish and vegetables (you will have 3-4 pieces of fish per kebab) and place on wired wrack.  Once you are finished skewering all the kebabs, brush the extra marinade all over the veggies.

4. Place under the broiler for 3 minutes, flip, and cook for another 4 minutes or until the fish has just cooked through.

5. Serve each kebab with a side of dipping sauce ad enjoy!


Nutrition Information:

Quickview
289k Calories
26g Protein
15g Total Fat
11g Carbs
43% Health Score
Limit These
Calories
289k
14%

Fat
15g
23%

  Saturated Fat
2g
18%

Carbohydrates
11g
4%

  Sugar
6g
7%

Cholesterol
76mg
25%

Sodium
305mg
13%

Get Enough Of These
Protein
26g
53%

Vitamin C
109mg
133%

Vitamin D
15µg
105%

Selenium
68µg
98%

Vitamin A
2712IU
54%

Vitamin B3
9mg
49%

Vitamin B6
0.94mg
47%

Phosphorus
370mg
37%

Vitamin B12
2µg
35%

Vitamin E
4mg
32%

Potassium
830mg
24%

Magnesium
54mg
14%

Vitamin B2
0.21mg
13%

Folate
50µg
13%

Vitamin B1
0.17mg
11%

Manganese
0.22mg
11%

Fiber
2g
10%

Vitamin K
10µg
10%

Iron
1mg
9%

Vitamin B5
0.83mg
8%

Zinc
1mg
8%

Copper
0.12mg
6%

Calcium
57mg
6%

covered percent of daily need
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Food Trivia

Octopuses are eaten alive in Korea.

Food Joke

Copyright 1999 W. Bruce Cameron Every Wednesday morning for the past nine years, my wife has interrupted the usual flow of chaos by shrieking, "oh my gosh, it's trash day!" The children, all three of whom are in various stages of school preparation, react to this statement as if she has just spoken Romanian, stopping and staring at her in numb incomprehension. "Hurry!" my wife urges them. Being obedient children, they immediately proceed to hurry. However, with no specific instructions beyond that, they don't seem to be hurrying to do anything in particular--certainly, trash collection is in no way involved. They bump into each other in the hallway a lot, shouting at each other to "get out of the way!" "Gather up all the garbage!" my wife and I command. The kids respond by forming a committee to debate the fairness of this directive. After a brief discussion, they reach the consensus that everyone should be held responsible for his or her "own" junk. As corollary to this absurd principle, they initiate an anthropologic study into the contents of each receptacle. For example, since the parents cook, most of the trash under the sink is "theirs." My oldest daughter haughtily declares that she "never" throws anything away. My son, checking through the downstairs trash can to gather evidence that he's not accountable for that one, begins to feel remorse over some of the things he's discarded, and starts pulling items out. "We're running late!" my wife warns. This could be our Official Family Motto. I recently purchased a shredder for my confidential documents, only to discover I don't have any confidential documents. However, a fifteen-year-old girl's entire life is cause for secrecy, and I can hear her using the device now, grinding up correspondence from her friends in school. "We don't have time for that!" I tell her. A few minutes later, my son joins her and begins shredding what sounds like a potato. The school bus chugs by, and I pick up the phone to call the attendance line. "For absences, press 1," the recording tells me. "For late arrivals, press 2. If you're the Camerons calling because it's trash day, press 3." "We're pigs," my oldest daughter announces. I regard her warily. "We throw away too much stuff." "It would be better just to dump it all on the floor in your bedroom like you do," I agree. Despite my expectations, a single garbage can has now found its way to the curb. My son places it in the center of the driveway, so that no one will be able to drive to work. A gusty wind blows an empty milk jug out of the container and into the woods. My boy responds with the reflexes of a glacier, watching the carton bounce away. I open the door. "Hey!" I tell him. "Go get that!" He stares at me blankly. "The milk jug!" I yell. "Oh, okay, Dad!" he responds cheerfully. Having seen his bus pass by has put him in a euphoric mood. He picks up a second plastic milk container and, to my amazement, tosses it into the wind, jubilantly clapping his hands as it flies into the trees. "Why did you do that?" I shriek. "Well it seemed like a waste of time to go after just one!" he responds logically. He'll make someone a fine husband someday. All week long my children have been denying that the kitchen trash needs to be emptied, jumping up and down on the contents to compress them. As a result, when I drag the plastic container from under the sink, it weighs as much as a collapsed star. I wrestle it to the end of the driveway and the neighborhood dogs trot up to see what the Camerons will have on the breakfast buffet this morning. My daughter is right; we do throw too much stuff away. By the time we're finished, we've dragged so much junk out to the end of my driveway it resembles the inside of my garage. The shredder falls silent and the kids go to school, and what passes for peace at the Cameron house settles over the morning. Until next Wednesday.

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