Exotic and sweet grilled swordfish kebabs.

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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
30 mins
total:
50 mins
Servings:
4
Yield:
4 kebabs
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place bamboo skewers in a shallow bowl, cover with water, and soak for 30 minutes.

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  • Meanwhile, cut swordfish into 16 cubes. Place in a bowl, add 1/3 cup teriyaki sauce, and toss to coat. Place pineapple in another bowl, add chili-garlic sauce, and toss to coat. Marinate fish and pineapple at room temperature for 20 minutes.

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cut green pepper into 16 pieces.

  • Thread each skewer with fish, pineapple, and bell pepper pieces.

  • Cook kebabs on the preheated grill until fish is just cooked through, 3 to 4 minutes per side.

  • Sprinkle kebabs with sesame seeds. Serve with remaining teriyaki sauce for dipping.

Nutrition Facts

217 calories; protein 25.4g; carbohydrates 15.2g; fat 5.8g; cholesterol 44.3mg; sodium 1481.8mg. Full Nutrition
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