Heart Healthy Grilled Swordfish Kebabs Recipe

                   
Our simple and healthy swordfish kebab recipe uses a lime-herb marinade to add impactful flavor to every bite. Red onion, mushroom and rosemary add a deliciously savory edge to this grilled fish dish.
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Ingredients
Recipe yields 6 servings
1 lb swordfish steak, skinned and cut into 1 1/2-inch chunks
1 small zucchini, cut into 3/4-inch chunks
4 oz fresh baby bella mushrooms, large ones cut in half
1/4 cup red onion, wedged and pulled apart
3 garlic cloves, minced
1 Tbsp chopped fresh rosemary
3 Tbsp olive oil
3 Tbsp lime juice
1/8 tsp salt
Black pepper to taste
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Directions
Step 1

Soak 12 wood skewers in water. In a large, shallow baking dish, arrange swordfish, zucchini, mushrooms and onion in a single layer.

Step 2

In a small bowl, whisk the garlic, rosemary, olive oil, lime juice, salt and pepper. Pour the mixture over the swordfish and vegetables and toss to coat evenly. Let the mixture sit at room temperature for 15 to 20 minutes.

Step 3

Meanwhile, line your grill with heavy-duty foil. Spray with nonstick cooking spray. Preheat grill to medium heat.

Step 4

Thread the swordfish and vegetables on the skewers. Grill the kebabs for 5 minutes, turning once halfway through cooking. Serve immediately.

Time: 35 minutes
Servings: 6
Calories: 208
Make this for: Gluten Free
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Nutrition facts
Serving Size: 2 skewers
Per serving:
calories:208
total fat:14g
sat fat:2g
cholesterol:44mg
sodium:128mg
total carb:2g
fibers:0g
proteins:24g

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Heart Healthy Grilled Swordfish Kebabs Recipe

Ingredients
Recipe yields 6 servings
1 lb swordfish steak, skinned and cut into 1 1/2-inch chunks
1 small zucchini, cut into 3/4-inch chunks
4 oz fresh baby bella mushrooms, large ones cut in half
1/4 cup red onion, wedged and pulled apart
3 garlic cloves, minced
1 Tbsp chopped fresh rosemary
3 Tbsp olive oil
3 Tbsp lime juice
1/8 tsp salt
Black pepper to taste
Directions
Step 1

Soak 12 wood skewers in water. In a large, shallow baking dish, arrange swordfish, zucchini, mushrooms and onion in a single layer.

Step 2

In a small bowl, whisk the garlic, rosemary, olive oil, lime juice, salt and pepper. Pour the mixture over the swordfish and vegetables and toss to coat evenly. Let the mixture sit at room temperature for 15 to 20 minutes.

Step 3

Meanwhile, line your grill with heavy-duty foil. Spray with nonstick cooking spray. Preheat grill to medium heat.

Step 4

Thread the swordfish and vegetables on the skewers. Grill the kebabs for 5 minutes, turning once halfway through cooking. Serve immediately.

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