Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 1 pound swordfish or tuna steaks, cut into 2 x 1 x 1-inch pieces
- 1/2 pound large shrimp, shelled, deveined, tails left on
- 1 large green bell pepper (8 ounces), stem, core and seeds removed, cut into 8 wedges
- 8 to 12 cherry tomatoes, stems removed
- 3 medium-size white onions (1 pound), peeled and ends removed, quartered
- 8 to 12 small mushrooms
- 1/2 fresh pineapple, peeled, cored, cut into 1-1/2 x 1-1/2-inch cubes (about 2 cups), rind reserved
- 1/4 cup freshly-squeezed lime juice
- 4 Tablespoons olive oil, divided
- 2 Tablespoons Worcestershire sauce
- 1 teaspoon minced garlic (1 medium-size clove)
- 1 teaspoon ground ginger
- 1/2 teaspoon coarsely-ground black pepper, or to taste
Preparation:
Place fish, shrimp, bell pepper, tomatoes, onions, mushroom, and pineapple in a shallow dish.Squeeze juice from pineapple rind (about 3 tablespoons) into small bowl. Add lime juice, 2 tablespoons olive oil, Worcestershire sauce, garlic, ginger, and black pepper. Mix well. Pour over fish, vegetables and pineapple. Cover; marinate at room temperature 30 minutes.
Assemble kabobs by alternating fish, shrimp, vegetables and pineapple on metal skewers (or wooden skewers that have been pre-soaked in water). Grill 4 to 5 inches from medium-hot coals or under broiler until desired doneness, about 4 minutes per side, basting frequently with remaining 2 tablespoons olive oil.
Yield: 4 large or 8 medium kabobs, enough for 4 main-dish servings
Per portion: 402 calories, 32 grams protein, 20 grams fat, 108 milligrams cholesterol
Recipe Source: Buon Appetito, Bertolli Olive Oils
Reprinted with permission.
