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Grilled Swordfish Kabobs
Source: dLife

Swordfish kabobs made with onions and tomatoes and served with curried yogurt sauce.

Rating:
Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 206.5
Total Carbs 12.5 g
Dietary Fiber 1.7 g
Sugars 8.1 g
Total Fat 5.0 g
Saturated Fat 1.4 g
Unsaturated Fat 0.1 g
Potassium 93.3 mg
Protein 27.2 g
Sodium 161.3 mg
Dietary Exchanges
, 1 Vegetables , 1/2 Fruits , 1/2 Milk
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

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
0 1/4 tsp  ground coriander
1 pinch  salt and pepper
1 tsp  fresh ginger root
2 oz  plain yogurt
Directions
  1. Cut swordfish into 1" cubes and place in shallow glass baking dish.
  2. In small bowl, combine lime juice, lime zest, and garlic. Drizzle over swordfish, turning to coat. Cover and refrigerate 1 to 2 hours.
  3. Preheat grill to medium-high or preheat broiler.
  4. Chop parsley and grate ginger.
  5. In medium bowl, combine parsley, lime juice, curry powder, cumin, coriander, salt, pepper, ginger root, and yogurt to make sauce for serving.
  6. Cut each onion half into 8 wedges. Thread metal skewers, alternating swordfish, tomatoes, and onions, beginning and ending with onions.
  7. Grill or broil skewers 3 to 4 minutes per side, until fish is opaque and flakes easily with fork.
  8. Remove ingredients from skewers to serving plates. Drizzle with sauce. Serve immediately.

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