Swordfish And Veggie Kebab Recipe

Swordfish And Veggie Kebabs were my answer to Memorial Day Weekend except for the part where I mixed up my posting schedule and am now posting a week late! oooopsie.
Anyhow, these delicious low-carb kebabs are a great way to kick off the warmer weather and enjoy some healthy, delicious, lighter fare. Mangia!
LIKE ME ON FACEBOOK tinyurl.com/d8suqqs
FOLLOW ME ON TWITTER / danispies
FOLLOW ME ON PINTEREST / danispies
LINKS MENTIONED IN VIDEO:
Monterey Bay Aquarium Seafood Watch: www.montereybayaquarium.org/cr...
PRINT RECIPE AT: cleananddelicious.com/2013/05/...
SWORDFISH AND VEGGIE KEBABS
1 lb. swordfish, cut into chunks
2-bell pepper, cut into 1-inch squares
1 small red onion, cut into small wedges
10 cherry tomatoes
2 tbsp. evoo
2 tbsp. lime juice
1 tsp. cumin
Pinch cayenne
1 tsp. garlic powder
Salt and pepper to taste
Yogurt Sauce
½ cup plain non-fat Greek yogurt
1 tbsp. lime juice
1 clove garlic
2 tbsp. cilantro
Pre heat broiler to high
Submerge 6 wooden kebab sticks in water and soak for at least 30 minutes before cooking.
Place a wire wrack on top of a rimmed baking sheet and lightly coat with oil or cooking spray.
Remove skin from swordfish and cut into hearty, fairly uniform sized, chunks.
In a small bowl, combine oil, lime juice, cumin, cayenne, garlic powder, salt and pepper. Toss fish into marinade and marinate for 10-15 minutes.
While the fish is marinating, combine yogurt, lime juice, garlic, cilantro and salt and pepper in a small bowl. Set aside.
Skewer kebab sticks by alternating fish and vegetables (you will have 3-4 pieces of fish per kebab) and place on wired wrack. Once you are finished skewering all the kebabs, brush the extra marinade all over the veggies.
Place under the broiler for 3 minutes, flip, and cook for another 4 minutes or until the fish has just cooked through.
Serve each kebab with a side of dipping sauce ad enjoy!
Nutrients per 1/4th of recipe: Calories: 334; Total Fat: 13.6g; Saturated Fat: 2.5g; Cholesterol: 44mg; Carbohydrate: 23.8g; Dietary Fiber: 2.3g; Sugars: 5.3g;
PRINT RECIPE AT: cleananddelicious.com/2013/05/...

[@CleanandDeliciousDani]

I believe it is. I make it very rarely - maybe twice a year. You can sub any other hearty white fish you prefer. Salmon would be good too!

[@CleanandDeliciousDani]

Check out the link I left above - it's the resource I use for finding sustainable fish choices.

[@CleanandDeliciousDani]

Thanks!

[@AriyeleRessler]

yummy--i made these this week with chicken marinated in tarragon oil (homemade), lime, cilantro, etc--and instead of peppers i used the first of the spring squash that showed up at the market. brilliant idea to do fish---they probably cook at the same time as the veggies!

[@CleanandDeliciousDani]

Thank you:)

[@noviceprepper53]

looks delicious

[@jazzbhanti7638]

I love all ur videos u r soo nice....I love u Dannyi

[@debragoring]

Lovely healthy recipe. You're such a great presenter too! :O)

[@Twinkletok]

The marinade looks good. I think I'll use it on some chicken tomorrow.

[@AmourParisien]

There's something so likeable about you! :) Great vids and happy to be a new subbie ^_^

[@vanillahearts62]

Swordfish is something I don't see in the stores around here. What other types of fish do you think are suitable?

[@hibiscusflower5911]

Does the fish get overcooked after 7 minutes?

[@seygra20]

Isn't Swordfish, like shark one of those fishes we shouldn't be eating b/c of the mercury thing. I could be wrong please let me know.

[@vanillahearts62]

Some fish are more firm than others, does that matter?

[@QueefJuiceOverflow]

Steve? Is that you?

[@khuloodal-rawi9256]

Nice but with the chicken `s breast or salmon may be better.Thank`s a lot.

[@huzaifa0000]

sweety kebab is all beef!! kebab is not veggy, a salad sandwich is veggy!!!

[@QueefJuiceOverflow]

Just use Tilapia