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Teriyaki Swordfish Kabobs

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Teriyaki Swordfish Kabobs
  • Prep Time 15 min
  • Total Time 30 min
  • Servings 4
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Teriyaki adds an Asian twist to these delicious swordfish kabobs that are ready in just 30 minutes – perfect for dinner.

Ingredients

1/2
cup teriyaki marinade or sauce
1/4
cup orange marmalade
1/2
teaspoon ground ginger
1
pound swordfish or other firm fish fillets, cut into 24 one-inch pieces
1
large unpeeled orange, cut into 8 wedges
1
large red or green bell pepper, cut into 24 chunks

Directions

  • 1 Set oven control to broil. Mix teriyaki marinade, marmalade and ginger.
  • 2 Thread fish pieces, orange wedges and bell pepper chunks alternately on each of four 15-inch metal skewers, leaving space between each. Place kabobs on rack in broiler pan. Brush with sauce.
  • 3 Broil with tops about 4 inches from heat 10 to 12 minutes, turning once and brushing with sauce, until fish flakes easily with fork. Discard any remaining sauce.
Tips  

Make a quick Lemon Rice to go along with these kabobs. Prepare 4 cups of hot cooked rice and stir in 1 tablespoon chopped fresh parsley, 1 tablespoon lemon juice and 2 teaspoons grated lemon peel. Serve snap pea pods to round out the meal.

Dried ginger has been used in herbal medicine circles to treat indigestion, nausea, stomach cramps and other digestive tract problems.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
45
)
Daily Value
Total Fat
5g
(
Saturated Fat
1g
)
Cholesterol
55mg
Sodium
980mg
Total Carbohydrate
22g
(
Dietary Fiber
2g
)
Protein
19g
Daily Value*:
Vitamin C
52%
52%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.
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