Swordfish Skewers with Citrus Salsa
Nutrition Facts
3 Serving Per Container
Serving size 2 skewers
| Amount Per Serving | ||
|---|---|---|
|
Calories |
510 |
|
| % Daily Value* | ||
| Total Fat 34g | 43% | |
| Saturated Fat 6g | 31% | |
| Cholesterol 150mg | 50% | |
| Sodium 580mg | 25% | |
| Total Carbohydrate 6g | 2% | |
| Dietary Fiber 1g | 2% | |
| Sugars 4g | ||
| Includes Added Sugars 0g | 0% | |
| Protein 45g | ||
| Vitamin D | 160% | |
|---|---|---|
| Calcium | 2% | |
| Iron | 6% | |
| Potassium | 25% | |
Ingredients
- ½ cup Fresh Cilantro, finely chopped
- 4 Garlic Cloves, minced
- 1 Green Onion, thinly sliced
- 1 tsp Orange Zest
- 2 tbsp Orange Juice, freshly squeezed
- 1 tbsp Red Wine Vinegar
- ¼ cup Olive Oil
- ½ tsp Salt
- ½ tsp Black Pepper
- 1 ½ lb Swordfish, cut into 1" cubes
- ½ cup Mandarin Oranges, diced
- 1 Green Onion, thinly sliced
- 2 Garlic Cloves, minced
- 1 Jalapeno Pepper, diced
- ¼ cup Swordfish Marinade
Method of Preparation
Step 1
Soak wooden skewers in water for 30 minutes.
Cut swordfish into 1" cubes and place into a large bowl. In a separate bowl, add ingredients for the marinade (Cilantro, Garlic, Green Onion, Orange Zest & Juice, Red Wine Vinegar, Olive Oil, Salt & Pepper) and mix.
Step 2
Remove ¼ cup of the marinade and set aside for later use.
Combine the marinade into the bowl with the swordfish and stir to evenly coat. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes.
Step 3
In a small bowl, combine the mandarin oranges, green onion, garlic, jalapeno and reserved marinade to make the salsa. Refrigerate until needed.
Step 4
Preheat the grill to high heat.
Skewer the marinated swordfish pieces, 5 pieces per skewer.
Step 5
Brush the remaining marinade over the skewers.
Step 6
Grill the swordfish skewers for 3 minutes on each side or until cooked through.
Step 7
Remove from grill and top skewers with the citrus salsa.
