Lime and garlic sauce make swordfish, shrimp, tomato, mushroom, and pineapple kabobs sparkle with flavor. Tuna may be substituted for the swordfish. If you are using wooden skewers for the kabobs, be sure to pre-soak them for at least 30 minutes while the fish is marinating so they will not catch fire on the grill.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 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.
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.
