Swordfish Kebabs
Calories 0 kcal
Protein Serves 2.00
Carbohydrate 7.5 grams
Cholesterol 0 milligrams
Fat 0 grams
Fiber 0 grams
Protein 0 grams
|
Ingredients
-
0.25
cup Basil leaves (fresh, chopped finely)
-
240
g Cherry Tomatoes
-
1
pinch Chilli Flakes (dried)
-
2
clove Garlic (crushed)
-
15
ml Lemon Juice
-
0
whole Olive Oil (cooking spray)
-
480
g Swordfish Steaks, Skin Removed, Cut into 3 cm Squares
-
100
g Tzatziki Dip
-
450
g Zucchini
Instructions
- 1. Soak skewers in cold water.
- 2. Combine basil, garlic, chilli, lemon rind, lemon juice, salt and pepper in a small bowl.
- 3. Using potato peeler, peel each zucchini into long thin ribbons.
- 4. Skewer 1 piece of zucchini 2cm from end of skewer, then thread fish and tomatoes alternately onto skewer, interleaving zucchini each time, repeat with remaining zucchini, fish and tomatoes.
- 5. Place skewers onto a plate, brush with marinade and cover and refrigerate for 30 minutes.
- 6. Preheat hotplate on medium heat, lightly spray skewers with oil and cook for 7 to 8 minutes, turning, or until fish is just cooked through.
- 7. Serve with Tzatziki - makes 2 skewers .
|