Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. Hy-Vee orange juice | ||
| 1 tbsp. Hy-Vee Select olive oil | ||
| 1 tbsp. sweet red chili sauce | ||
| 1 tsp. cayenne pepper | ||
| ½ tsp. Hy-Vee salt | ||
| 1 lbs. swordfish, cubed | ||
| 1 red onion, cut into 8 wedges | ||
| 3 c. pineapple chunks | ||
| 12 skewers* |
Directions
- Combine orange juice, olive oil, chili sauce, cayenne and salt in a large zip-top bag. Add cubed fish, close bag and lay flat in refrigerator to marinate for 30 minutes.
- Meanwhile, break the onions apart and set aside until fish is ready to assemble into kabobs.
- Adjust top rack of oven so it is in the highest position. Turn oven to HIGH broil. Line a baking sheet with aluminum foil and top with a wire cooling rack.
- Remove fish from marinade and discard marinade. Assemble the skewers by alternating among the fish, pineapple and onions.
- Broil for 5 to 6 minutes, turning skewers once halfway through.
- *Note: If using wooden skewers, soak them in water at least 30 minutes before broiling.
Nutrition facts
Servings
270 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 75mg
- Sodium: 460mg
- Total Carbohydrates: 24g
- Protein: 23g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 110%
0%
Iron 6%
0%
Calcium 4%