Skewered Swordfish Recipe
Ingredients
| Dry vermouth | 3 Tablespoon | |
| Lemon juice | 1 1⁄2 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| Dried oregano | 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Garlic | 1 Clove (5 gm), minced | |
| Green onion | 1 , chopped | |
| Swordfish/Halibut steak | 1 Pound, cut about 0.75 inch thick | |
| Cherry tomatoes | 1 Dozen | |
| Bay leaves | 1 Dozen | |
| Lemon | 1 , cut into wedges |
Nutrition Facts
Serving size
Calories 206 Calories from Fat 77
% Daily Value*
Total Fat 9 g13.3%
Saturated Fat 1.9 g9.3%
Trans Fat 0 g
Cholesterol 44.2 mg14.7%
Sodium 370.8 mg15.4%
Total Carbohydrates 8 g2.6%
Dietary Fiber 2.3 g9.2%
Sugars 2 g
Protein 23 g47%
Vitamin A 15.8% Vitamin C 44.8%
Calcium 6.2% Iron 15.2%
*Based on a 2000 Calorie diet
Directions
Cut fish into 1 1/4 inch squares, place in the marinade, cover, and chill several hours, turning.
Alternate on skewers the fish, tomatoes, and bay leaves (use freshly picked ones or omit as dry ones will bum).
Place on a broiler pan and broil about 10 minutes, turning, basting with marinade.
Accompany with lemon wedges.
Contains about 170 calories per serving.
Chef
