Description
Indulge in the vibrant flavors of Thai Red Curry Swordfish Kabobs, where tender swordfish melds with a rich, aromatic marinade. Each kabob features succulent fish and colorful vegetables, creating a mouthwatering experience perfect for grilling season or summer gatherings. With a delightful balance of spice and sweetness, these kabobs are sure to impress your family and friends, making every bite a tropical adventure.
Ingredients
Scale
- 1 lb swordfish steaks, cut into 1-inch cubes
- 3 tbsp red curry paste
- 1 cup full-fat coconut milk
- 2 tbsp lime juice
- 2 tbsp honey
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 zucchini, sliced into rounds
Instructions
- In a bowl, whisk together red curry paste, coconut milk, lime juice, and honey until smooth.
- Add swordfish cubes to the marinade, ensuring they are coated. Cover and refrigerate for at least 30 minutes.
- While marinating, chop bell peppers and zucchini into pieces similar in size to the fish.
- Thread marinated swordfish and vegetables onto skewers alternately.
- Preheat grill to medium-high heat (400°F). Lightly oil grates to prevent sticking.
- Grill kabobs for about 8-10 minutes, turning occasionally until fish is opaque and flakes easily.
- Serve hot garnished with fresh cilantro or lime wedges.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 kabob (130g)
- Calories: 250
- Sugar: 6g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 60mg