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
- Put the bay leaves and 24 12-inch wooden skewers in warm water to soak.
- 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.
- Light a grill.
- 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.
- 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