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Swordfish-Zucchini (Courgette) Kebabs
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Ingredients
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
Details
Serves: 2
Method
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