Pan-grilled swordfish kebabs with oregano, olive oil, and lemon juice

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by: Jenn






This is a fresh tasting antipasto that is very easy to make. It also makes a great lunch dish.




ingredients

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serves: 4

1 1/4 lb (550 g) swordfish steaks (cut about 1 inch (2.5 cm) thick)

1/4 cup olive oil

1 teaspoon chopped oregano

1/2 Juice of lemon

1 teaspoon Maldon sea salt flakes

1/2 teaspoon cracked black peppercorns

Nutrition Facts
Pan-grilled swordfish kebabs with oregano, olive oil, and lemon juice

Servings Per Recipe: 4

Amount per Serving

Calories: 327

  • Total Fat: 23 g
  •     Saturated Fat: 4.2 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 93.6 mg
  • Sodium: 115.8 mg
  • Total Carbs: 0.9 g
  •     Dietary Fiber: 0.2 g
  •     Sugars: 0.2 g
  • Protein: 28 g
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preparation

1.  Cut the swordfish steaks into 1-inch (2.5-cm) square pieces. Mix all the other ingredients together in a bowl. Add the swordfish pieces and mix together well, then set aside to marinate at room temperature for 20 minutes. Submerge eight bamboo skewers in water and let them soak.

2.  Heat a ridged cast-iron grill pan, or a charcoal fire. Thread the pieces of swordfish onto the bamboo skewers and pan-grill or chargrill for 2 to 3 minutes, turning them as they brown. Serve, perhaps, with some pan-grilled potatoes, or some potatoes deep-fried in olive oil, plus a mixed salad.

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