Turkish · Dinner
Grilled Swordfish Skewers
Cubes of swordfish threaded with bell pepper and onion, brushed with olive oil, lemon juice and Turkish spices, then grilled over high heat until charred outside and just opaque within. Served warm with lemon and parsley, this keeps the char-grilled flavor of Turkish kebabs while staying naturally gluten-free.
$9
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
330Calories
38.5gProtein
16.9gFat
7.8gCarbs
3.6gSugar
1.9gFiber
730mgSodium
99mgChol
2.9gSat Fat
790mgPotassium
45mgCalcium
2.1mgIron
2mcgVitamin B12
58mgVitamin C
Goes well with
Crisp White Wine (Sauvignon Blanc or Pinot Grigio)
local
Turkish Ayran
international
gluten-free
protein-rich
low-carb
low-calorie
gluten-free
Instructions
1
Prep
Cut the swordfish into 1.5-inch cubes, pat dry, then cut the bell pepper and onion into similarly sized chunks.
2
Marinate
In a bowl, toss the swordfish with olive oil, lemon juice, minced garlic, paprika, oregano, salt and pepper. Chill 20 minutes.
3
Grill
Thread swordfish alternately with bell pepper and onion onto a skewer. Grill over high heat 8–10 minutes, turning every 2 minutes, until opaque throughout and lightly charred.
4
Plate
Slide the swordfish and vegetables off the skewer onto a plate, scatter with chopped parsley, and serve with a lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g swordfish steak
- 11 bell pepper
- 11 onion
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp lemon juice
- 2 clove2 clove garlic
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp dried oregano
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- parsley
- 22 lemon wedge, for serving
