Makes 4 servings
Preparation Time: 25 to 30 minutes
Ingredients:
- 2 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
- 1/2 teaspoon salt
- 1/4 teaspoon. freshly ground black pepper
- 1 lb. swordfish steaks, cut into 1 1/4-inch cubes
- 1 small zucchini or summer squash, sliced into 1/4-inch-thick ovals
Instructions for making:
1. Prepare a grill. If using wooden skewers, soak eight 10-inch skewers in water for 20 minutes
2. . In a shallow dish, stir together 2 tbsp lemon juice, 1 tbsp olive oil, 1 tbsp chopped rosemary, ½ tsp. salt and ¼ tsp black pepper. Add swordfish and stir to coat well.
3. Cover with plastic wrap and marinate in the refrigerator for 15 minutes.
4. Thread skewers alternately with pieces of swordfish and 1 sliced zucchini or summer squash. Grill the kebabs on a lightly oiled grill rack until the fish is opaque in the center, about 5 minutes per side.
5. Serve immediately.
Nutritional Information per servings:
- 177 calories
- 8 g fat mono
- 44 mg cholesterol
- 2 g carbohydrate
- 23 g protein
- 370 mg sodium
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