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Hawaiian
Swordfish Kabobs

3 servings

  • 1 pound swordfish or other firm white fish
  • 1 8 ounce can pineapple chunks
  • 1/4 cup reserved pineapple juice
  • 1/2 cup soy sauce
  • 1/2 cup apple cider
  • 2 Tablespoons brown sugar
  • 1 Tablespoon grated ginger root
  • 1 teaspoon dry mustard
  • 1 clove minced garlic
  • 1 Green or Red Bell Pepper
  • 2 cups hot cooked rice

Cut Swordfish into 1-inch cubes. Drain pineapple chunks and reserve 1/4 cup juice. Combine pineapple juice, soy sauce, apple cider, brown sugar, ginger, mustard and garlic. Pour marinade over fish and refrigerate for at least 1 hour. Drain fish and reserve marinade for basting.

Thread fish, pineapple chunks and green or red bell pepper alternately on skewers. Barbeque over hot coals (or broil in oven) 4-5 minutes. Baste with reserved marinade. Turn and cook 4-5 minutes more til fish flakes easily when tested with a fork. Serve over a bed of hot rice.

 
Nutrition Facts
Amount Per Serving: Calories 483 - Calories from Fat 66
Percent Total Calories From: Fat 14%, Protein 30%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 59mg, Sodium 2883mg, Total Carbohydrate 67g, Dietary Fiber 1g, Sugars 5g, Protein 37g, Vitamin A 204 units, Vitamin C 16 units, Calcium 0 units, Iron 5 units

Bon appetit!

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Barricks Insurance Services
276 N El Camino Real #6, Oceanside, CA 92058
Phone (760) 433-0300  |  Fax: (760) 433-0304
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