Sweet and Sour Grilled Swordfish Kabobs

If you're lucky enough to get swordfish, let the mild and meaty fish grill to perfection with a simple prepared glaze and pretty summer vegetables.

  • prep time 30 min
  • total time 45 min
  • ingredients 7
  • servings 4

Ingredients

Bamboo or metal skewers
1
lb. swordfish steak, cut into bite-sized (1 1/2 to 2-inch) pieces
1/2
cup purchased sweet-and-sour sauce
2
medium zucchini, cut into 1/2-inch-thick slices
1
medium red bell pepper, cut into 1 1/2-inch pieces
15
to 20 cherry tomatoes
Additional sweet-and-sour sauce, if desired
  • 1 If using bamboo skewers, soak in water for 30 minutes.
  • 2 Meanwhile, heat gas or charcoal grill. Place swordfish pieces in large bowl. Add 1/2 cup sweet-and-sour sauce; turn fish to coat all sides. Add zucchini, bell pepper and tomatoes; stir gently to coat.
  • 3 Thread fish, zucchini, bell pepper and tomatoes evenly onto skewers.
  • 4 When grill is heated, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once. Serve kabobs with additional sweet-and-sour sauce.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/4 of Recipe
    Calories
    215
    (
    Calories from Fat
    55),
    % Daily Value
    Total Fat
    6g
    6%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    60mg
    60%;
    Sodium
    180mg
    180%;
    Total Carbohydrate
    18g
    18%
    (Dietary Fiber
    3g
    3%
      Sugars
    12g
    12%
    ),
    Protein
    22g
    22%
    ;
    % Daily Value*:
    Vitamin A
    94%;
    Vitamin C
    100%;
    Calcium
    4%;
    Iron
    10%;
    Exchanges:
    1 Other Carbohydrate; 1 Vegetable; 3 Very Lean Meat; 1 Fat;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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