SWORDFISH SHRIMP KABOBS

Swordfish Shrimp Kabobs image

Weda Mosellie writes from Phillipsburg, New Jersey, "I love beef and lamb kabobs, but my doctor says I need to eat more fish. Since I also love grilling, these kabobs are a healthy alternative. They're great year-round."

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 pound swordfish steak, skin removed and cut into 1-inch chunks
8 uncooked large shrimp, peeled and deveined
8 cherry tomatoes
1/2 medium red onion, cut into 4 wedges
1/2 medium sweet yellow pepper, cut into 8 chunks

Steps:

In a small bowl, combine the oil, vinegar and seasonings. Place 3 tablespoons in a large resealable plastic bag; add swordfish and shrimp. Seal bag and turn to coat; refrigerate for up to 1 hour. Set remaining marinade aside for basting., On four metal or soaked wooden skewers, thread the swordfish, tomatoes, shrimp, onion and yellow pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill kabobs, uncovered, over medium heat or broil 4 in. from the heat for 3 minutes. Baste with some of reserved marinade. Grill 3-4 minutes longer or until fish just turns opaque and shrimp turn pink, turning and basting frequently.

Nutrition Facts : Calories 426 calories, Fat 32g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 451mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 27g protein.