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Swordfish And Pineapple Brochettes

Categories:
main dish, low fat, seafood

1 small pineapple
1/3 cup orange juice
1/4 cup chopped peeled gingerroot
1 pound swordfish steaks 1' thick
3 tablespoons 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" S(Formatted for MC5): "12-29-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 304 Calories (kcal); 2g Total Fat; (5% calories from fat); 2g Protein; 76g Carbohydrate; 0mg Cholesterol; 576mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates

NOTES : Weight Watcher points calculated at 4 Nutr. Assoc. : 0 0 0 0 0

Yield: 0 servings

Preparation Time: 0:00



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