Title: Oriental Fish Kabobs
Categories: Seafood Entree Lowcal
Yield: 4 Servings

2	tb	Dry sherry
2	ts	Soy sauce
		Garlic clove, minced
8	x	Cherry Tomatoes
2	ts	Sugar
1/2	ts	Grated gingeroot
2	x	Sm Zucchini, cut 1/2" slices

1 lb fresh or frozen Swordfish or other fish steaks, cut 1" thick Thaw fish, if frozen. Cut fish into 1" cubes; set aside. In a small bowl combine dry sherry, sugar, soy sauce, gingerroot, and garlic; set aside. Spray the unheated rack of a broiler pan with Pam. Alternately thread fish and zucchini on 8 long skewers. Place on the unheated rack of broiler pan. Brush with 1/2 of sherry mixture. Broil 4" from the heat for 8-12 minutes or till fish flakes easily when tested with a fork and zucchini is crisp tender. Turn kabobs once and brush with remaining sherry mixture. Garnish the end of each skewer with a cherry tomato. GRILLING DIRECTIONS: Brush kabobs with half of the sherry mixture. Then, place kabobs on a greased grill rack. Grill, uncovered, directly over medium-hot coals for 4 minutes. Turn kabobs over and brush with remaining sherry mixture. Grill 4-6 minutes more or till fish flakes easily whjen tested with a fork.

Per serving: 158 calories, 21 g protein, 6 g carbohydrates, 4 g fat, 40 mg cholesterol, 267 mg sodium, 491 mg potassium

previous

next