| | | | 1 |  | clove garlicminced | | | | | 1 1/2 | | teaspoons ground cumin | | | | | 1 1/2 | | teaspoons chili powder | | | | | 1/2 | | cup white-wine vinegar | | | | | 1/4 | | cup unsulfured molasses | | | | | 1/2 | | cup orange juice | | | | | 1/2 | | cup lime juice(about 4 limes) | | | | | 3 | | large lemons | | | | | 18 | | bay leaves | | | | | 2 1/4 | | pounds swordfish, trimmed of skin and fat and cut into 2-inch cubes | | | | | 12 | | cherry tomatoes | | | | | 1 1/2 | | teaspoons salt | | | | | 1/4 | | teaspoon freshly ground black pepper | | | | | 1. Combine garlic, cumin, chili powder, vinegar, molasses, and orange and lime juices in a small saucepan; bring to a boil over high heat. Boil for 2 minutes, remove from heat, and set aside. Halve lemons crosswise, and cut each half into 4 wedges. | | | | | 2. On each of six long metal skewers, arrange 4 lemon wedges, 3 bay leaves, 3 pieces of fish, and 2 tomatoes. Kabobs can be prepared up to this point and refrigerated for up to 6 hours before cooking. | | | | | 3. Heat grill to medium hot. Sprinkle kabobs with the salt and pepper, and spoon glaze over them. Grill until fish is opaque to the center and lightly charred, 3 to 4 minutes per side; brush with glaze several times while cooking. Remove skewers, and serve. | | | | | | Per serving: 284 calories, 7 g fat, 66 mg cholesterol, 23 g carbohydrate, 696 mg sodium, 35 g protein, 0 g dietary fiber.
WW Points: 6
Cal: 284 ; Fat: 7 ; Fiber: 0 |
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