Skewered Scallops and Swordfish with Fennel

Shellfish and finfish combine with colorful vegetables on these broiled kabobs.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Marinate: 1 hr
  • Broil: 9 mins

Skewered Scallops and Swordfish with Fennel

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Directions

  1. Thaw scallops and swordfish, if frozen. Cut swordfish into 1-inch cubes. Cook fennel in boiling water for 4 minutes; drain and cool.
  2. For marinade, in a plastic bag mix oil, lime juice, onion, thyme, fennel seed, and pepper. Add scallops, swordfish, fennel, sweet pepper, and mushrooms. Seal bag. Marinate in the refrigerator 1 hour, turning bag occasionally to distribute the marinade.
  3. Drain fish and vegetables, reserving marinade. On eight 12-inch skewers, alternately thread scallops, swordfish, fennel, sweet pepper, and mushrooms, leaving about 1/4 inch between pieces. Place on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 5 minutes. Turn kabobs over and brush with reserved marinade. Broil 4 to 5 minutes more or until fish just flakes easily when tested with a fork and scallops are opaque. Makes 4 servings.
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Nutrition Facts (Skewered Scallops and Swordfish with Fennel)

  • Per serving:
  • 273 kcal ,
  • 18 g fat
  • (3 g sat. fat ,
  • 38 mg chol. ,
  • 346 mg sodium ,
  • 7 g carb. ,
  • 22 g pro.
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