TERIYAKI SWORDFISH KABOBS

Teriyaki Swordfish Kabobs image

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 6

1/2 cup teriyaki marinade or sauce
1/4 cup orange marmalade
1/2 teaspoon ground ginger
1 pound swordfish or other firm fish fillets, cut into 24 one-inch pieces
1 large unpeeled orange, cut into 8 wedges
1 large red or green bell pepper, cut into 24 chunks

Steps:

Set oven control to broil. Mix teriyaki marinade, marmalade and ginger.
Thread fish pieces, orange wedges and bell pepper chunks alternately on each of four 15-inch metal skewers, leaving space between each. Place kabobs on rack in broiler pan. Brush with sauce.
Broil with tops about 4 inches from heat 10 to 12 minutes, turning once and brushing with sauce, until fish flakes easily with fork. Discard any remaining sauce.

Nutrition Facts : Calories 200, Carbohydrate 22 g, Cholesterol 55 mg, Fiber 2 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 980 mg