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Swordfish-Zucchini (Courgette) Kebabs

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10 oz (300 g) swordfish steaks, ¾ inch (2 cm) thick
2 tbsp (30 ml) olive oil, divided
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) fresh thyme or ½ tsp (2 ml) dried
Salt and freshly ground pepper
4 shallots
4 yellow peppers
2 plum or other firm tomatoes
½ zucchini
½ bunch Italian (flat-leaf) parsley, stems removed


Serves: 2


Dice the swordfish into ½ inch (1 cm) cubes. Combine 1 tbsp (15 ml) of the oil with the lemon juice, thyme, salt and pepper, and turn the fish in this mixture to coat the fish. Cover and mar­inate for 30 minutes.

Peel and halve the shallots. Halve the yellow peppers and cut into 1 inch (2.5 cm) pieces. Quarter the tomatoes. Slice the zucchini into ¾ inch (2 cm) rounds.

Preheat oven broiler or portable grill. Thread fish and vegetable pieces on 2 skewers, reserving the marinade. Brush the fish and vegetables with the remaining 1 tbsp (15 ml) oil and season lightly with salt and pepper. Broil or grill for 2 to 3 min­utes per side, then drizzle with the marinade. Serve on a bed of parsley.

TIP:- If you would rather fry the kebabs, use the remaining 1 tbsp (15 ml) oil to brush the skillet (frying pan) instead of the vegetables. Sauté on high heat for 2 to 3 minutes per side.

Per serving:- approx. 325 calories 33 g protein, 18 g fat, 8 g carbohydrates

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