Zesty Swordfish Kabobs

Name: Zesty Swordfish Kabobs
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4 skewers, 4 serving(s)
Ingredients: 2 tablespoons fresh rosemary, chopped; 3 tablespoons low sodium soy sauce; 1 1/2 tablespoons extra virgin olive oil; 1 tablespoon grated lemon rind; 2 tablespoons fresh lemon juice; 2 teaspoons grated orange rind; 1 tablespoon fresh orange juice; 1 teaspoon fresh ginger, peeled and grated; 2 teaspoons honey; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 5 garlic cloves, chopped; 1 1/2 lbs swordfish steaks, cut into 1-inch cubes; 3/4 cup green onion, sliced into 2-inch pieces; 2 medium red bell peppers, cut into 1-inch pieces; cooking spray

Submitted by GibbyLou

"This is from Cooking Light September 2002. This is a really good kabob with a citrus flavor. I usually substitute chunks of a sweet onion for the green onion."

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Ready In:: 55mins
Ingredients:: 16
Yields:: 4 skewers
Serves:: 4

ingredients

2 tablespoons fresh rosemary, chopped
3 tablespoons low sodium soy sauce
1 ¹⁄₂ tablespoons extra virgin olive oil
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
2 teaspoons grated orange rind
1 tablespoon fresh orange juice
1 teaspoon fresh ginger, peeled and grated
2 teaspoons honey
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon fresh ground black pepper
5 garlic cloves, chopped
1 ¹⁄₂ lbs swordfish steaks, cut into 1-inch cubes
³⁄₄ cup green onion, sliced into 2-inch pieces
2 medium red bell peppers, cut into 1-inch pieces
cooking spray

directions

Combine first 12 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 30 minutes, turning once.
Prepare grill.
Remove fish from bag; discard marinade. Thread fish, green onions, and bell pepper alternately onto each of 4 (10-inch) skewers. Place on grill rack coated with cooking spray; grill 8 minutes or until desired degree of doneness, turning once.