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Teriyaki Swordfish Kabobs

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By Betty Crocker Kitchens
Updated Aug 12, 2010
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Teriyaki adds an Asian twist to these delicious swordfish kabobs that are ready in just 30 minutes – perfect for dinner.

Teriyaki Swordfish Kabobs

  • Prep Time 15 min
  • Total 30 min
  • Servings 4
  • Ingredients 6
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Ingredients

  • 1/2 cup teriyaki marinade or sauce
  • 1/4 cup orange marmalade
  • 1/2 teaspoon ground ginger
  • 1 pound swordfish or other firm fish fillets, cut into 24 one-inch pieces
  • 1 large unpeeled orange, cut into 8 wedges
  • 1 large red or green bell pepper, cut into 24 chunks

Instructions

  • Step 
    1
    Set oven control to broil. Mix teriyaki marinade, marmalade and ginger.
  • Step 
    2
    Thread fish pieces, orange wedges and bell pepper chunks alternately on each of four 15-inch metal skewers, leaving space between each. Place kabobs on rack in broiler pan. Brush with sauce.
  • Step 
    3
    Broil with tops about 4 inches from heat 10 to 12 minutes, turning once and brushing with sauce, until fish flakes easily with fork. Discard any remaining sauce.

Nutrition

200 Calories
5g Total Fat
19g Protein
22g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
45
Total Fat
5g
Saturated Fat
1g
Cholesterol
55mg
Sodium
980mg
Total Carbohydrate
22g
Dietary Fiber
2g
Protein
19g
% Daily Value*:
Vitamin C
52%
52%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.

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