Yield: 4 Servings
Measure | Ingredient |
---|---|
\N 8 | fresh bay leaves |
\N 1 | -- crushed |
\N 1 | squares -- (1-inch) |
\N 4 | squares green bell pepper -- |
1 ts lemon rind -- minced
¼ c lemon juice -- fresh
¼ ts pepper
4 sl lemon -- (¼-inch-thick)
1 lg -- ¥
1 lb swordfish steaks -- 1½
: inch cubes
4 lg cherry tomatoes
: (1-inch)
: Vegetable cooking spray 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 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 ont Place kabobs on a broiler rack coated with cooking spray; place rack on a broiler pan. Broil 5-½ inches from heat 3 minutes. Turn kabobs over, and broil 3
Recipe By : Cooking Light YEAR: 1993 ISSUE: May/June PAGE: 90 From: Date: