Ingredients

  • 48 bay leaves
  • 2 pounds fresh swordfish, cut in 36 1 1/2-inch cubes
  • ½ cup fresh orange juice
  • 2 large cloves garlic, finely minced
  • 2 tablespoons extra-virgin olive oil
  • Hot red pepper flakes to taste
  • Salt to taste
  • 2 juice oranges, each cut in 12 wedges
  • 2 cups steamed white rice seasoned with salt and black pepper
  • 1 tablespoon finely minced parsley
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      367 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 31 grams protein; 99 milligrams cholesterol; 124 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

  1. Put the bay leaves and 24 12-inch wooden skewers in warm water to soak.
  2. Put the swordfish cubes in a shallow dish. Mix the orange juice, garlic, oil, pepper flakes and salt together and pour over the swordfish, turning the fish to coat it. Refrigerate to marinate 30 minutes.
  3. Light a grill.
  4. Holding two skewers close together, thread each with alternating swordfish, bay leaf, orange wedge and another bay leaf, repeating the ingredients and ending with a piece of swordfish.
  5. Grill the brochettes about 10 minutes, until the swordfish is cooked through. Serve on a bed of rice seasoned with salt and pepper. Sprinkle with parsley.

1 hour

Dining and Cooking