Ingredients

  • 1 pound swordfish steaks
  • 3 green peppers (seeded)
  • 1 lemon
  • 1 cup basmati rice (rinsed well)
  • 3 tablespoons olive oil
  • 2 onions (medium, peeled, chopped)
  • 3 tablespoons flat-leaf parsley (fresh chopped)
  • lemon wedges (to serve)

Directions

  1. Remove skin and main bone from swordfish. Cut fish and peppers into chunks. Season. Thread on to 8 skewers. Place in a shallow non-metallic dish. Sprinkle over lemon zest and juice. Marinate for 20 mins. Place rice in a pan. Cover with boiling water and simmer until tender, about 20 minutes.
  2. Heat 2 tbsp oil in a pan. Cook onions over medium high heat for 5-6 mins. Preheat grill to hot. Place kebabs on a foil-lined grill rack. Drizzle with remaining oil. Grill for 10 mins, turning once, until lightly charred.
  3. Drain rice. Toss with onions and 2 tbsp parsley. Pile on to 4 warmed serving plates. Arrange kebabs on top. Garnish with remaining parsley. Serve with lemon wedges.
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NutritionView more

450Calories
Sodium5%DV115mg
Fat23%DV15g
Protein55%DV28g
Carbs17%DV52g
Fiber24%DV6g

PER SERVING *

Calories450Calories from Fat140
% DAILY VALUE*
Total Fat15g23%
Saturated Fat2.5g13%
Trans Fat
Cholesterol45mg15%
Sodium115mg5%
Potassium710mg20%
Protein28g55%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate52g17%
Dietary Fiber6g24%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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