I'm all about Cooking Light recipes all the time. Hopefully you will find something that peaks your interest and inspires you to use Cooking Light everyday!

Sunday, October 24, 2010

Swordfish kebabs with Orange Basil sauce

Swordfish is so tasty. I would eat it more often if fish weren't so expensive. But we were able to get the frozen fillets at Wegman's which were pretty good (skip the Sea bass frozen fillets, they weren't good). 

This recipe is part of the 5 ingredient Cooking Light series that they have in each issue.  All you need are 5 ingredients: swordfish, orange, basil, olive oil and garlic. Since we have olive oil and garlic in the house and basil on the porch, all we needed was an orange and the swordfish.  I love the recipes that are flavorful with only a few ingredients.

We also pulled this dish together quickly. I don't know anyone who would refuse a recipe that calls for few ingredients and a small amount of prep time.

We served it with some instant potatoes to make things easy on ourselves.  The sauce/pesto is delicious, but I love basil like there is no tomorrow so I expected that I would!

Only 2 people reviewed this recipe on myrecipes.com, and they rated it a 4 out of 5.  I would rate it between a 4 and a 4.5. It's definitely a keeper if the non-fish lover likes it!

Recipe by Marge Perry, Cooking Light, June 2010

Yield: 4 servings (serving size: 1 skewer and 2 tablespoons sauce)


  • The 5 Ingredients
  • 1  orange
  • 2  cups  basil leaves
  • 2  tablespoons  olive oil
  • 2  garlic cloves, peeled
  • 1 1/2  pounds  swordfish, cut into (1-inch) pieces


Directions: Prepare grill to medium-high heat. Squeeze orange to extract 1/4 cup juice. Combine orange juice, basil leaves, olive oil, and garlic cloves in a mini chopper; add 1/4 teaspoon salt. Process basil leaf mixture until finely chopped. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper evenly over fish; thread fish onto 4 (12-inch) skewers. Grill fish 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness, turning occasionally. Drizzle fish with sauce, or serve sauce separately. Garnish sauce with orange rind, if desired.

Nutritional Information

Calories: 280
Fat: 14g (sat 2.9g,mono 7.7g,poly 2.6g)
Protein: 34.3g
Carbohydrate: 2.8g
Fiber: 0.7g
Cholesterol: 66mg
Iron: 1.9mg
Sodium: 449mg
Calcium: 36mg

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