Swordfish And Fruit Kabobs Recipe


Health IndexHealthyCourse


 Swordfish/Sea bass, shark / tuna steaks1 Pound, cut 1 inch thick
 Orange juice1⁄4 Cup (4 tbs)
 Fresh plums/One can of 15 1/4 -ounce pineapple chunks juice packed4
 Finely chopped onion2 Tablespoon
 Dry sherry2 Tablespoon
 Cooking oil2 Tablespoon
 Sesame seed1 Tablespoon, toasted and crushed
 Garlic1 Clove (5 gm), minced
 Salt1⁄4 Teaspoon
 Pepper1⁄8 Teaspoon
 Orange1 Medium, cut in to chunks
 Green onions8 , cut into 1 1/2-inch pieces
 Nonstick spray coating1

Nutrition Facts

Serving size: Complete recipe

Calories 1215 Calories from Fat 518

% Daily Value*

Total Fat 59 g90.2%

Saturated Fat 10.7 g53.3%

Trans Fat 0 g

Cholesterol 176.9 mg

Sodium 1105.5 mg46.1%

Total Carbohydrates 75 g24.9%

Dietary Fiber 14 g56%

Sugars 51.6 g

Protein 98 g196.9%

Vitamin A 116.7% Vitamin C 319%

Calcium 34.1% Iron 47.7%

*Based on a 2000 Calorie diet


Remove skin and bones from fish.
Cut fish into 1-inch pieces.
Place in a plastic bag, then set bag in a bowl.
If using pineapple, drain it, reserving 1/4 cup juice.
For marinade, combine orange juice or reserved pineapple juice, chopped onion, sherry, oil, sesame seed, garlic, salt, and pepper.
Pour over fish.
Close bag and refrigerate for 4 to 6 hours, turning bag occasionally.
For kabobs, drain fish, reserving the marinade.
If using plums, pit and cut them into quarters.
Using 8 long skewers, alternately thread fish, plums or pineapple, orange chunks, and green onions, leaving about 1*/4 inch of space between pieces.
Spray the cold rack of an unheated broiler pan with nonstick coating.
Place kabobs on the rack.
Brush with some marinade.
Broil 4 inches from the heat for 5 minutes.
Turn kabobs over.
Brush with marinade Broil about 4 minutes more or till fish is done.
Brush with more marinade before serving.