dLifeHeaderPortlet dLifeHeaderPortlet

Swordfish Kabobs
Source: dLife

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

Prep Time: 15 minutes
Cook Time: 6 minutes
Difficulty: Intermediate

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
2 Fat , 2 Vegetables , 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.
Powered by ESHA


1 tbsp  extra virgin olive oil
1 tbsp  fresh lemon juice
2 tbsp  fresh chopped onion
2 tbsp  chopped parsley
0 1/2 tsp  paprika
0 1/2 oz  bay leaf
0.125 tsp  black pepper
1 1/4 lb  swordfish fillets
1 each  cooking spray
1 each  chopped green bell peppers
1 each  large yellow bell pepppers
4 each  fresh plum tomatoes
1 each  red onion
0 1/2 tsp  salt
  1. Place the olive oil, lemon juice, onion, parsley, paprika, bay leaf, pepper, and 2 tablespoons of water into a blender and process until pureed.
  2. 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.
  3. Remove swordfish from marinade and discard the rest. Blot dry excess marinade from fish.
  4. Lightly spray broiler rack with nonstick cooking spray and preheat broiler.
  5. 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.

dLife Weekly Poll

Do you have all the doctors you need on your diabetes care team?

Sign in or Join dLife now to help keep track of your favorite recipes and foods.
  • Watch dLifeTV online now!

    Click here for more info