Tamari Citrus Marinated Swordfish Kabobs with Tomatoes, Onions and Peppers


Tamari, orange and lime juices marinate swordfish kabobs to create tender, sweet morsels, both succulent and savory, with a caramelized golden crusty top and bottom. Grilling the red bell pepper and red onion chunks develops their natural sugars and tastiness. The cherry tomatoes burst in your mouth with intensified flavor. Fragrant jasmine rice is the perfect accompaniment to this dish.

What you will need

3 cloves minced garlic

1/3 cup reduced-sodium tamari

1/3 cup of orange juice

juice and zest of 2 limes

1/4 cup fresh cilantro, chopped

sea salt fresh ground black pepper to taste

extra virgin olive oil, for drizzling

1 1/2 pounds swordfish steak, cut into 1.5" cubes

1 cup cherry tomatoes

2 red bell peppers, quartered and cut into 1 1/2" pieces

1 red onion, cut into 1 1/2" pieces

wooden skewers soaked in water for 30 minutes


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