Grilled Swordfish and Pineapple Kebabs recipe

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Ingredients

4 (10 inch) bamboo skewers
1 pound skinless swordfish
⅓ cup teriyaki sauce
16 (1 inch) cubes fresh pineapple
2 teaspoons Asian chili-garlic sauce
1 medium bell pepper, cored and seeded
1 tablespoon toasted sesame seeds
2 tablespoons teriyaki sauce, or to taste

Nutrition Info

216.7 calories
carbohydrate: 15.2 g
cholesterol: 44.3 mg
fat: 5.8 g
fiber: 1.7 g
protein: 25.4 g
saturatedFat: 1.4 g
servingSize: -
sodium: 1481.8 mg
sugar: 11.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place bamboo skewers in a shallow bowl, cover with water, and soak for 30 minutes.

  2. Meanwhile, cut swordfish into 16 cubes. Place in a bowl, add 1/3 cup teriyaki sauce, and toss to coat. Place pineapple in another bowl, add chili-garlic sauce, and toss to coat. Marinate fish and pineapple at room temperature for 20 minutes.

  3. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cut green pepper into 16 pieces.

  4. Thread each skewer with fish, pineapple, and bell pepper pieces.

  5. Cook kebabs on the preheated grill until fish is just cooked through, 3 to 4 minutes per side.

  6. Sprinkle kebabs with sesame seeds. Serve with remaining teriyaki sauce for dipping.

Recipe Yield

4 kebabs

Recipe Note

Exotic and sweet grilled swordfish kebabs.

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