Swordfish And Fruit Kabobs
Colorful swordfish and fruit kabobs combine savory, tender fish with sweet, juicy fruits, perfect for summer grilling and entertaining seafood lovers and fruit enthusiasts alike.
Ingredients
- 1 lb. swordfish steaks, cut into 1-inch pieces ⓘ
- 1/4 cup orange juice ⓘ
- 4 fresh plums or 1 can pineapple chunks (15 1/4 oz.) with juice ⓘ
- 2 Tbsp. finely chopped onion ⓘ
- 2 Tbsp. dry sherry ⓘ
- 2 Tbsp. cooking oil ⓘ
- 1 Tbsp. toasted sesame seed, crushed ⓘ
- 1 clove garlic, minced ⓘ
- 1/4 tsp. salt ⓘ
- 1/8 tsp. pepper
- 1 medium orange, cut into chunks
- 8 green onions, cut into 1 1/2-inch pieces ⓘ
Instructions
- Remove all bones and skin from the fish.
- Cut the fish into 1-inch pieces.
- Place the fish pieces in a plastic bag and set the bag in a bowl.
- Drain the pineapple if using, reserving 1/4 cup of juice.
- In a bowl, combine the orange or pineapple juice, chopped onion, dry sherry, cooking oil, toasted sesame seed, minced garlic, salt, and pepper to make the marinade.
- Pour the marinade over the fish in the bag, close the bag, and refrigerate for 4 to 6 hours, turning occasionally.
- Thread the marinated fish, orange chunks, green onion pieces, and pineapple chunks onto skewers.
- Grill the kabobs until the fish is cooked through and slightly charred, about 8-10 minutes, turning occasionally.
Nutrition & Diet Analysis (per serving)
559
kcal
28% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Sesame
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).