Low Fat Swordfish Kabobs With Lemon-Garlic Sauce Recipe
2 pounds swordfish, cut into 2-inch cubes
2 red bell peppers, cut into 2-inch pieces
2 yellow bell pepper, cut into 2-inch pieces
1 large red or yellow onion, cut into 2-inch pieces
1 lemon, juice of
1 1/2 tablespoon olive oil
6 garlic cloves, minced
1/2 bunch fresh parsley, minced
2 lemons, juice of
salt, to taste
ground black pepper, to taste
On 8 skewers, alternate fish with peppers and onion.
Sprinkle with lemon juice and brush with Lemon Garlic sauce.
Grill over gray ashy coals or medium gas-grill flame, brushing sauce over skewered fish several times while grilling.
Cook until fish turns opaque and flesh flakes.
Note: If using bamboo skewers, soak them in water first to avoid burning.
Lemon-Garlic Sauce In a medium bowl, blend olive oil, garlic, parsley, lemon juice, salt and pepper.
This may be prepared in advance and refrigerated until needed.
Makes 4 servings.
Preparation time: About 25 to 30 minutes.
Cooking time: About 10 minutes.
Per serving (with sauce): About 323 cal, 46 g pro, 9 g car, 11 g fat, 30% cal from fat, 90 mg cholesterol, 211 mg sod, 2 g fiber.