I am 100% positive that I am not pregnant but I definitely feel like I have baby brain right now!
This recipe was intended to go up last week to kick off Memorial Day but somehow I mixed up my posting schedule and well… here we are.
This is a recipe that would be a lot of fun to grill but I made mine in the broiler just to see if it would do the job (and it did). You can certainly change up the veggies and even the fish depending on what you’ve got but I don’t recommend skipping the sauce. It’s the simple, bright kick of the sauce that really makes each bite pop.
I know that fish can be another one of these ‘tricky’ topics when it comes to making sustainable, healthy choices – so in order to keep things simple, I always turn to the Seafood Watch provided by The Monterey Bay Aquarium. It’s a simple, reliable way to help guide you toward making better choices when it comes to fish.
I hope you guys like this one. I was happy to see that my little one enjoyed this too – but think that may have had something to do with the fact that it was served on a stick. Hey, whatever works… that’s sort of my motto when it comes to feeding my kids. Ya wanna eat off the stick? Great… then let’s do that:).
Swordfish And Veggie Kebabs
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 25 minutes
- 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
- 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, pieces.
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;