Recipe Details

Swordfish or Salmon Kebabs

Number of Servings: 4

Serving Size: 1 skewer

Any firm-fleshed fish like swordfish or salmon is ideal for kebabs, and the alternating vegetables in this recipe add gorgeous color. Serve the kebabs over a bed of brown or white rice (add 1 starch exchange for 1/3 cup rice).

Name: Amount:
swordfish, salmon, or other firm-fleshed fish cut into 1-inch cubes 1 lb
chopped onion 0.50 cup
lemon juice, fresh 3 Tbsp
Teriyaki sauce 1 Tbsp
fresh ground black pepper 0.16 tsp
onions, cut into wedges 1 ea
cherry tomatoes 4 ea
green bell pepper, cut into 1-inch cubes 0.50 ea
zucchini, cut into 1-inch pieces 1 ea
whole mushrooms 4 ea

Combine the fish, chopped onion, lemon juice, teriyaki sauce (if desired) and pepper in a glass bowl. Mix well, cover and marinate for 2 to 6 hours in the refrigerator.


If using bamboo skewers, soak them in water for 15 minutes. Preheat the broiler and prepare the broiler pan with nonstick pan spray, or prepare a charcoal grill.


On 4 skewers, alternate fish cubes and vegetables. Brush the marinade over the skewered food.


Barbecue or broil about 8 minutes, turning once and basting with marinade, until the fish is opaque and flakes easily. Discard any remaining marinade.

Nutritional Information (per serving)
Calories 165
Calories from Fat 42
Total Fat 5g
Saturated Fat 1g
Cholesterol 44mg
Sodium 107mg
Potassium n/a
Carbohydrates 7g
Dietary Fiber 2g
Sugars 3g
Protein 23g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 2 Vegetable3 Meat Very Lean