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Swordfish Kabobs With Lemon-Garlic Sauce

fish, main dishes

2 pounds swordfish
--cut into 2-inch cubes
2 red bell peppers
--cut into 2-inch pieces
2 yellow bell pepper
--cut into 2-inch pieces
1 large red or yellow onion
--cut into 2-inch pieces
1 lemon; juice of
lemon-garlic sauce
1 1/2 tablespoon olive oil
6 garlic cloves; minced
1/2 bunch fresh parsley; minced
2 lemons; juice of
salt; to taste
ground black pepper; to taste

1. On 8 skewers, alternate fish with peppers and onion. Sprinkle with lemon juice and brush with Lemon Garlic sauce.

2. Grill over gray ashy coals or medium gas-grill flame, brushing sauce over skewered fish several times while grilling. Cook until fish turns opaque and flesh flakes.

Note: If using bamboo skewers, soak them in water first to avoid burning.

Lemon-Garlic Sauce

In a medium bowl, blend olive oil, garlic, parsley, lemon juice, salt and pepper. (This may be prepared in advance and refrigerated until needed.)

Makes 4 servings. Preparation time: About 25 to 30 minutes. Cooking time: About 10 minutes.

Per serving (with sauce): About 323 cal, 46 g pro, 9 g car, 11 g fat, 30% cal from fat, 90 mg cholesterol, 211 mg sod, 2 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Woman's Day, 4/96

Yield: 4 servings

Preparation Time: 0:00

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