Servings:
|
about
scaling
|
Cook Time: |
1 hour, 50 Min |
Prep Time: |
50 Min |
Cook Method: |
|
Cook Temp: |
|
| |
| |
.................................................................................
1. Prepare the marinade. Place cilantro, oil, lime zest and juice, garlic, and salt in a blender or food processor. Blend until well mixed, then pour into a large, resealable plastic bag.
2. Add swordfish, pineapple, and onion to the bag and toss until ingredients are well coated. Seal bag and refrigerate at least 1
hour but not more than 3 hours. If using bamboo skewers, soak them in water.
3. Preheat grill to high heat. Thread ingredients onto 4 longer or 6 shorter skewers, alternating fish, pineapple, and onion, and
being careful not to crowd ingredients. Discard remaining marinade and any loose pieces of onion that don’t fit on skewers.
4. Place skewers on grill. Close grill and cook 3 to 4 minutes. Turn skewers and cook another 3 to 4 minutes, until fish is opaque and cooked through. Serve immediately.
Note: For an attractive garnish, save the top
of the pineapple and place on the serving
platter.
Nutrition Facts |
|
Serving Size
(356g
)
|
|
Servings Per Container
4
|
| Amount Per Serving |
| Calories 402 |
Calories from Fat 182 |
| |
% Daily Value * |
| Total Fat 20.5g |
32% |
| Saturated Fat 4g |
19% |
| Trans Fat 0g |
|
| Cholesterol 66mg |
22% |
| Sodium 302mg |
13% |
| Total Carbohydrate 20g |
7% |
| Dietary Fiber 3g |
10% |
| Sugars 12g |
|
| Protein 35g |
|
| Vitamin A 8% |
Vitamin C 94% |
| Calcium 3% |
Iron 11% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
|
|
1/2 cup |
Fresh cilantro leaves, chopped |
|
1/4 cup |
Olive oil |
|
1 ea |
Limes, fresh, med, FDA |
|
1/4 cup |
Fresh lime juice |
|
3 ea |
Fresh garlic cloves |
|
1/4 tsp |
Salt |
|
1 1/2 lb |
Swordfish steak, skinless, cut into 3/4" cubes |
|
3 cup |
Cubed fresh pineapple |
|
1 ea |
Sweet onion slices, 1/2" thick |
|
