Grilled Swordfish Kabobs - 12.5g Carbs, 1.7g Fiber, 8.1g Sugar
From: dLife
Swordfish kabobs made with onions and tomatoes and served with curried yogurt sauce.
Prep Time: 15 min
Cook Time: 15 min
Difficulty: Intermediate
Servings: 4
1 lb swordfish steaks
1 Tbsp fresh lime juice
1 tsp lime peel zest
1/2 tsp minced garlic
1 cup fresh cherry tomatoes
1 each medium onions
1 pinch chopped parsley
1 Tbsp fresh lime juice
1/2 tsp curry powder
1/4 tsp ground cumin
1/4 tsp ground coriander
1 pinch salt and pepper
1 tsp fresh ginger root
2 oz plain yogurt
Cut swordfish into 1" cubes and place in shallow glass baking dish.
In small bowl, combine lime juice, lime zest, and garlic. Drizzle over swordfish, turning to coat. Cover and refrigerate 1 to 2 hours.
Preheat grill to medium-high or preheat broiler.
Chop parsley and grate ginger.
In medium bowl, combine parsley, lime juice, curry powder, cumin, coriander, salt, pepper, ginger root, and yogurt to make sauce for serving.
Cut each onion half into 8 wedges. Thread metal skewers, alternating swordfish, tomatoes, and onions, beginning and ending with onions.
Grill or broil skewers 3 to 4 minutes per side, until fish is opaque and flakes easily with fork.
Remove ingredients from skewers to serving plates. Drizzle with sauce. Serve immediately.
Servings: 4
Nutrition per Serving: 206.5 Calories, 5g Total Fat, 1.4g Saturated Fat, 0.1g Unsaturated Fat, 161.3mg Sodium, 93.3mg Potassium, 12.5g Total Carbs, 1.7g Dietary Fiber, 8.1g Sugars, 27.2g Protein
Posted by: chefgloria1030@yahoo.com
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