2 cups zucchini, halved and cut and 1/4 inch pieces
1 cpu cherry tomatoes
1 cpu green bell pepper, cored, seeded, and cut into 3/4 inch pieces
2 Tbsp lemon juice
2 tsp olive oil
1/4 tsp salt
1 clove garlic, finely minced
1 Tbsp water
1/2 tsp ground oregano
1/4 tsp black pepper
In a medium sized bowl whisk the last 7 ingredients. Pour into a large resealable plastic bag. Add swordfish, tomatoes, zucchini, and green pepper. Seal bag and shake, making sure all ingredients are coated. marinate in refrigerator for at least 2 hours, preferably overnight, turning bag occasionally to ensure even coating.
Heat gas grill to medium high or prepare charcoal grill with medium hot coals. Thread kabobs with swordfish, tomatoes, zucchini, and green peppers, reserving marinade. Grill kabobs covered 5 minutes, basting with reserve marinade. turn and grill another 5-10 minutes until fish is cooked through and flakes easily with a fork.
Each serving counts as- 1 leaner- protein serving, 1 healthy fat servings, 3 vegetable servings, 3 optional condiment servings
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