Combine oil, vinegar, soy sauce, orange zest, coriander, cumin, and red pepper flakes in a shallow dish. Trim skin from fish and discard. Cut fish into 1-1/4-inch pieces; add to seasoned oil mixture, tossing to coat. Let stand at room temperature for 10 to 15 minutes.
For the best flavor and texture, soak firm, lean swordfish in this citrus-soy marinade for 15 minutes.
Servings and Ingredients
|3 tbsp.||Gustare Vita olive oil|
|1 tbsp.||Hy-Vee red wine vinegar|
|2 tsp.||Hy-Vee light soy sauce|
|2 tsp.||orange zest|
|2 tsp.||ground coriander|
|1 tsp.||Hy-Vee ground cumin|
|¼ tsp.||Hy-Vee red pepper flakes|
|1 lbs.||swordfish steaks, cut 1-inch-thick|
|1||orange, cut into chunks|
|1||small red onion, cut into wedges|
|1||medium zucchini, cut into ribbons|
|1||medium summer squash, cut into ribbons|
|Hy-Vee salt, to taste|
|Hy-Vee ground black pepper, to taste|
Things To Grab
- Shallow dish
- Charcoal or gas grill
- 4 10-inch metal or wooden skewers
- Meat thermometer
Preheat a charcoal or gas grill with oiled grill rack for direct cooking over medium-high heat.
Drain fish; reserve marinade. Alternately thread orange chunks, red onion wedges, fish, and zucchini and yellow summer squash ribbons onto 4 10-inch skewers. Brush kabobs with reserved marinade and season to taste with salt and pepper. Discard remaining marinade.
Hyvee Culinary Expert TipIf using bamboo skewers, soak skewers in water for 30 minutes before using.
Grill for 4 to 6 minutes or until fish is almost firm (145 degrees) and the vegetables are charred, turning once.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 45mg
- Sodium: 260mg
- Total Carbohydrates: 10g
- Protein: 24g