Swordfish or Salmon Kebabs Recipe

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Looking for an easy Swordfish or Salmon Kebabs recipe? Learn how to make Swordfish or Salmon Kebabs using healthy ingredients.

Submitted by christinavt

Makes 4 servings

Any firm-fleshed fish like swordfish or salmon is ideal for kebabs, and the alternating vegetables in this recipe add gorgeous color. Serve the kebabs over a bed of brown or white rice . From the American Diabetes Association. 1 lb fresh swordfish, salmon or other firm-fleshed fish, onion, lemon juice, Teriyaki sauce, black pepper, onion, cherry tomatoes, 1/2 green bell pepper, 1 zucchini, 4 whole mushrooms cvt

Recipe Ingredients for Swordfish or Salmon Kebabs

12	oz (net from 1 lb raw) swordfish (15111), cut into 1-inch cubes
1	tbsp Teriyaki sauce
1/8	tsp fresh ground black pepper
1	medium onion, cut into wedges
68	g (4 cherry) tomatoes
1/2	medium green bell pepper, cut into 1-inch cubes
1	medium zucchini, cut into 1-inch pieces
72	g (4 medium) mushrooms

Recipe Directions for Swordfish or Salmon Kebabs

Combine the fish, chopped onion, 3 tablespoons of fresh lemon juice, teriyaki sauce (if desired) and pepper in a glass bowl. Mix well, cover and marinate for 2 to 6 hours in the refrigerator.
If using bamboo skewers, soak them in water for 15 minutes. Preheat the broiler and prepare the broiler pan with nonstick pan spray, or prepare a charcoal grill.
On 4 skewers, alternate fish cubes and vegetables. Brush the marinade over the skewered food.
Barbecue or broil about 8 minutes, turning once and basting with marinade, until the fish is opaque and flakes easily.
Discard any remaining marinade.
Variations: salmon or other firm-fleshed fish for the swordfish
Note: Haven't tried so I am not sure of the shrinkage factor from cooking the fish, but reported values are extremely close to those reported by the ADA when 25% shrinkage is assumed.