Swordfish - shiitake skewers
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Lemon juice |
| 1 | tablespoon | Fresh thyme |
| 1 | tablespoon | Olive oil |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground pepper |
| ¾ | pounds | Swordfish filets; cut into 1-inch pieces |
| ½ | pounds | Fresh shiitake mushrooms |
| 2 | Lemons; thinly sliced | |
| ¼ | pounds | Radicchio; separated |
Directions
Whisk together first 5 ingredients in a shallow dish.
Thread swordfish, mushrooms, and lemon slices folded in half onto skewers; add to lemon juice mixture, turning to coat. Cover and chill 1 hour.
Remove kabobs from marinade, discarding marinade.
Grill, covered with grill lid, over medium-high heat (350 F to 400 F) 10 minutes or until fish is done, turning occasionally. Grill radicchio, without grill lid, until slightly limp. Serve with kabobs. Yield: 3 servings.
Nutritional info per serving: Calories 195, fat 6.3g, cholesterol 34mg, sodium 289mg.
From Jackie Mills, R.D., in July, 1997"Southern Living". Typos by Jeff Pruett.
Posted to MM-Recipes Digest V4 #15 by tobbs@... on May 24, 99