Bay Leaf and Lemon Marinated Swordfish Kabobs |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a WW. recipe. Ingredients:
1 teaspoon grated lemon rind |
1/4 cup fresh lemon juice |
1/4 teaspoon pepper |
8 fresh bay leaves |
4 slices lemons, cut 1/4 inch thich and halved |
1 large garlic clove (crushed) |
1 lb swordfish steak, 1-inch thick, cut in 1-1/2 inch squares |
4 large cherry tomatoes |
4 pieces green bell peppers (1-inch squares) |
vegetable oil cooking spray |
Directions:
1. Combine first 6 ingredients in a large zip-top heavy-duty plastic bag. Add swordfish; seal bag, and marinate in refrigerator 1 hour, turning bag occasionally.
2. Remove swordfish from bag, reserving marinade. Thread 5 swordfish cubes, 1 bay leaf, 1 lemon slice, 1 cherry tomato, and 1 bell pepper square alternately onto each of 4 (12-inch) skewers. Reserve 1/4 cup marinade; discard remaining bay leaves and lemon slices.
3. Place kabobs on a broiler rack coated with cooking spray; place rack on a broiler pan. Broil 5-1/2 inches from heat 3 minutes. Turn kabobs over, and broil 3 minutes or until fish flakes easily when tested with a fork, basting occasionally with reserved 1/4 cup marinade. Yield: 4 servings (serving size: 1 kabob).
4. NOTES : WW = 3.5 points per serving.
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