Cooking Light Magazine June 2010
- 1 orange
- 2 cups basil leaves
- 2 tablespoons olive oil
- 2 garlic cloves, peeled
- 1 1/2 pounds swordfish, cut into (1-inch) pieces
Prepare grill to medium-high heat. Squeeze orange to extract 1/4 cup juice. Combine orange juice, basil leaves, olive oil, and garlic cloves in a mini chopper; add 1/4 teaspoon salt. Process basil leaf mixture until finely chopped. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper evenly over fish; thread fish onto 4 (12-inch) skewers. Grill fish 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness, turning occasionally. Drizzle fish with sauce, or serve sauce separately. Garnish sauce with orange rind, if desired.
Notes & Tips:
YUM! If you like pesto you'll like this sauce. The swordfish firms up like a steak so kebabs are perfect, they don't fall apart.
Calories:280 Fat:14g Protein:34.3g Carbohydrate:2.8g