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| WHAT YOU'LL NEED |
| 2 |
pounds swordfish, cut into 24 (1-inch) cubes |
| 2 |
tablespoons olive oil |
| 2 |
tablespoons lemon juice |
| 1/2 |
teaspoon red pepper flakes |
| 1/2 |
teaspoon salt |
| 24 |
large pitted California dried plums |
| 24 |
large bay leaves, fresh or dried |
| 8 |
bamboo or metal skewers |
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Lemon wedges |
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Prep time: 15 minutes
Cook time: 10 minutes
In large bowl, combine swordfish, oil, lemon juice, pepper flakes and salt; turn to coat swordfish evenly. Cover and refrigerate at least 20 minutes. If using dried bay leaves, soak in hot water 10 minutes; drain. Thread 3 swordfish cubes, 3 dried plums and 3 bay leaves onto each skewer, alternating. Grill skewers on gas or charcoal grill, turning occasionally so fish cooks evenly on all sides, about 10 minutes or until fish offers no resistance to tip of small sharp knife. Serve with lemon wedges.
Makes 8 servings
Nutrition Information Per Serving: 252 calories; 8 g fat; 44 mg cholesterol; 327 mg sodium; 20 g carbohydrate; 2 g fiber; 23 g protein
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