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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Swordfish Kabobs

Source: dLife

Tasty broiled skewers of swordfish, tomatoes, peppers, and onions.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	272.0

Total Carbs	10.4 g

Dietary Fiber	2.4 g

Sugars	5.0 g

Total Fat	10.4 g

Saturated Fat	2.3 g

Unsaturated Fat	1.9 g

Potassium	918.2 mg

Protein	33.6 g

Sodium	442.8 mg

Dietary Exchanges 10.4 Fat, 1.7 Vegetables, 0.0 Fruits, 4.5 Lean Meat

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

1.0
1 tbsp extra virgin olive oil 1.0
1 tbsp fresh lemon juice 2.0
2 tbsp fresh chopped onion 2.0
2 tbsp chopped parsley 0.5
0 1/2 tsp paprika 0.5
0 1/2 oz bay leaf 0.125
0.125 tsp black pepper 1.25
1 1/4 lb swordfish fillets 1.0
1 each cooking spray 1.0
1 each chopped green bell peppers 1.0
1 each large yellow bell pepppers 4.0
4 each fresh plum tomatoes 1.0
1 each red onion 0.5
0 1/2 tsp salt

Directions

Place the olive oil, lemon juice, onion, parsley, paprika, bay leaf, pepper, and 2 tablespoons of water into a blender and process until pureed.
Place into a large resealable plastic bag and add swordfish. Close bag, pushing out air as you do, and toss to coat well. Refrigerate for at least 30 minutes and up to 2 hours, turning bag occasionally.
Remove swordfish from marinade and discard the rest. Blot dry excess marinade from fish.
Lightly spray broiler rack with nonstick cooking spray and preheat broiler.
Thread the fish, bell pepper, tomato, and onion onto skewers in alternating layers. Place the kabobs on the broiler rack and broil until swordfish is opaque, about 5-6 minutes, turning every 2 minutes so they don't burn. Serve.