Sweet and Sour Grilled Swordfish Kabobs

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

Bamboo or metal skewers
lb. swordfish steak, cut into bite-sized (1 1/2 to 2-inch) pieces
cup purchased sweet-and-sour sauce
medium zucchini, cut into 1/2-inch-thick slices
medium red bell pepper, cut into 1 1/2-inch pieces
to 20 cherry tomatoes
Additional sweet-and-sour sauce, if desired


  1. 1 If using bamboo skewers, soak in water for 30 minutes.
  2. 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. 3 Thread fish, zucchini, bell pepper and tomatoes evenly onto skewers.
  4. 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

Recipe Step Photos

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