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Nutrition Facts
Serving Size 286 g
(Approx. 4 Servings)
Amount Per Serving
Calories 370 Calories From Fat 180
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 95 mg 32%
Sodium 690 mg 29%
Total Carbohydrate 13 g 4%
Dietary Fiber 2 g 8%
Sugars 10 g
Protein 31 g
Vitamin A 25% Iron 6%
Vitamin C 100% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Columbian Swordfish Kabobs
Prep Time
45 minutes
Cook Time
10 minutes
Total Time
55 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 1/2 Lb swordfish steaks, 1 to 1 1/2 inch thick
1 cup(s) Salsa Criolla Columbian Salsa, divided use
1 large red bell pepper
1 medium red onion
8 baby bella mushrooms
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Instructions

1
Cut fish into hearty chunks about 1 inch by 1 inch.
2
Place in a re-sealable plastic bag. Add half of the salsa criolla and marinate 30 minutes in the refrigerator.
3
Cut bell pepper and onion into squares about 1 1/2 inch by 1 1/2 inch.
4
Separate sections of onion to a single thickness. Clean mushrooms with a damp paper towel. Toss with remaining salsa criolla.
5
Carefully thread alternating vegetables and fish chunks onto long metal skewers.
6
Grill each side for 2 minutes, just until fish turns opaque on all sides. Serve immediately.
7
Wonderful served along with black rice.
8
Chef's note: These can be done with any firm fish such as tuna or halibut too. Even great with chicken or pork.

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