| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Main dish, Fish, Swordfish, Healthy, Grilled | 3 | Servings | |
INGREDIENTS
| 1/4 | c | Lemon juice |
| 1 | tb | Fresh thyme |
| 1 | tb | Olive oil |
| 1/4 | ts | Salt |
| 1/4 | ts | Freshly ground pepper |
| 3/4 | lb | Swordfish filets; cut into 1-inch pieces |
| 1/2 | lb | Fresh shiitake mushrooms |
| 2 | Lemons; thinly sliced | |
| 1/4 | lb | Radicchio; separated |
INSTRUCTIONS
Whisk together first 5 ingredients in a shallow dish. Thread swordfish, mushrooms, and lemon slices folded in half onto skewers; add to lemon juice mixture, turning to coat. Cover and chill 1 hour. Remove kabobs from marinade, discarding marinade. Grill, covered with grill lid, over medium-high heat (350 F to 400 F) 10 minutes or until fish is done, turning occasionally. Grill radicchio, without grill lid, until slightly limp. Serve with kabobs. Yield: 3 servings. Nutritional info per serving: Calories 195, fat 6.3g, cholesterol 34mg, sodium 289mg. From Jackie Mills, R.D., in July, 1997 "Southern Living". Typos by Jeff Pruett. Posted to MM-Recipes Digest V4 #15 by [email protected] on May 24, 99
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