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.
Sweet and Sour Grilled Swordfish Kabobs
- Prep Time 30 min
- Total 45 min
- Servings 4
- Ingredients 7
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
Instructions
-
Step1If using bamboo skewers, soak in water for 30 minutes.
-
Step2Meanwhile, 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.
-
Step3Thread fish, zucchini, bell pepper and tomatoes evenly onto skewers.
-
Step4When 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
215
Calories
6g
Total Fat
22g
Protein
18g
Total Carbohydrate
12g
Sugars
Nutrition Facts
Serving Size: 1/4 of Recipe
- Calories
- 215
- Calories from Fat
- 55
- Total Fat
- 6g
- 9%
- Saturated Fat
- 2g
- 10%
- Cholesterol
- 60mg
- 20%
- Sodium
- 180mg
- 8%
- Total Carbohydrate
- 18g
- 6%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 12g
- Protein
- 22g
% Daily Value*:
- Vitamin A
- 94%
- 94%
- Vitamin C
- 100%
- 100%
- Calcium
- 4%
- 4%
- Iron
- 10%
- 10%
Exchanges:
1 Other Carbohydrate; 1 Vegetable; 3 Very Lean Meat; 1 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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