Swordfish And Pineapple Brochettes Recipe - Cooking Index
Swordfish And Pineapple Brochettes Recipe - Cooking Index
| 1 | Pineapple (small) | |
| 1/3 cup | 78ml | Orange juice |
| 1/4 cup | 36g / 1.3oz | Chopped peeled gingerroot |
| 1 lb | 454g / 16oz | Swordfish steaks 1" thick |
| 3 tablespoons | 45ml | Nonfat mayonnaise |
Peel and core the pineapple. Cut part of the flesh into 12 (1-inch) cubes and reserve.
Coarsely chop the rest of the pineapple and place in a blender. Add the orange juice and ginger. Puree. Pour into a bowl or shallow baking dish.
Cut the swordfish into 16 cubes. Add to the pineapple mixture, toss to coat, cover and allow to marinate in the refrigerator for 1 hour.
For each serving, alternate four swordfish cubes and three pineapple cubes on an 8-inch skewer. Reserve the marinade.
Place the skewers on a lightly oiled broiler pan. Broil about 4 inches from the heat for 4 to 5 minutes, turning three times to evenly broil all sides.
Place the reserved marinade in a 1-quart saucepan. Bring to a boil. Pour into a bowl. Whisk in the mayonnaise until smooth. Serve with the brochettes.
This recipe yields 4 servings.
Nutritional Information Per Serving: Calories: 216; Fat: 5.1 grams (21% of calories); Cholesterol: 44 milligrams; Sodium: 246 milligrams; Fiber (grams) 1.6.
Source:
Prevention's Recipe Archive at http://www.prevention.com/cooking
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