Turkish · Dinner
Grilled Swordfish Skewers
Cubes of swordfish threaded with bell pepper, red onion and bay leaves, marinated in olive oil, lemon juice and oregano, then grilled over high heat until lightly charred outside and just opaque inside. Served with grilled lemon, a scatter of parsley and warm pita.
$10
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
328Calories
38.9gProtein
16.1gFat
8.4gCarbs
3.9gSugar
2.3gFiber
210mgSodium
106mgChol
2.8gSat Fat
830mgPotassium
45mgCalcium
1.8mgIron
2.1mcgVitamin B12
55mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
mediterranean
thirty-min-meals
all-time-classics
gluten-free
low-calorie
Instructions
1
Prep
Cut swordfish into 1.5-inch cubes and pat dry. Combine with bell pepper and red onion chunks in a bowl.
2
Marinate
Whisk olive oil, lemon juice, dried oregano, salt and pepper. Pour over fish and vegetables, add bay leaves, chill covered 30 minutes.
3
Grill
Thread swordfish, pepper and onion onto a skewer, alternating pieces. Cook over high heat 8 minutes, turning every 2 minutes, until fish is charred outside and opaque inside. Grill lemon wedges alongside for the last 2 minutes.
4
Plate
Slide skewer onto plate, scatter parsley over fish, and serve with grilled lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g swordfish steak
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp lemon juice
- 1 tsp1 tsp dried oregano
- 44 bay leaves
- 11 red bell pepper
- 11 red onion
- 11 lemon, for grilling
- 2 tsp2 tsp parsley
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
