Swordfish With Orange Basil Sauce

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Swordfish Kebabs with Orange Basil Sauce from Cooking Light June 2010


Leave a little space between the swordfish pieces on the kebabs so they cook evenly.

Yield:  4 servings (serving size: 1 skewer and 2 tablespoons sauce)

1 orange ( or 1/4 c orange juice)
2 cups basil leaves
2 tablespoons olive oil
2 garlic cloves, peeled
1 1/2 pounds swordfish, cut into (1-inch) pieces

 Directions: Prepare grill to medium-high heat. Squeeze orange to extract 1/4 cup juice. Combine orange juice, basil leaves, olive oil, and garlic cloves in a mini chopper; add 1/4 teaspoon salt. Process basil leaf mixture until finely chopped. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper evenly over fish; thread fish onto 4 (12-inch) skewers. Grill fish 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness, turning occasionally. Drizzle fish with sauce, or serve sauce separately. Garnish sauce with orange rind, if desired.
Served with Roased Zucchini and Tomato Ricotta Pie YUMMY!

CALORIES 280 ; FAT 14g (sat 2.9g,mono 7.7g,poly 2.6g); CHOLESTEROL 66mg; CALCIUM 36mg; CARBOHYDRATE 2.8g; SODIUM 449mg; PROTEIN 34.3g; FIBER 0.7g; IRON 1.9mg

Cooking Light, JUNE 2010



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