| 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 tobbs@earthlink.net on May 24, 99
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