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Sweet and Sour Grilled Swordfish Kabobs

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By Betty Crocker Kitchens
Updated Sep 29, 2013
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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
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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

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

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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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