Bay Leaf and Lemon Marinated Swordfish Kabobs

READY IN: 20mins
Recipe by Shirl J 831

This is a WW. recipe.

Top Review by lauraaboitnott

I used cilantro instead of the bay leaf. Great use for our abundant cherry tomatoes! I served it with grilled cantaloupe.

Ingredients Nutrition


  1. Combine first 6 ingredients in a large zip-top heavy-duty plastic bag. Add swordfish; seal bag, and marinate in refrigerator 1 hour, turning bag occasionally.
  2. Remove swordfish from bag, reserving marinade. Thread 5 swordfish cubes, 1 bay leaf, 1 lemon slice, 1 cherry tomato, and 1 bell pepper square alternately onto each of 4 (12-inch) skewers. Reserve 1/4 cup marinade; discard remaining bay leaves and lemon slices.
  3. Place kabobs on a broiler rack coated with cooking spray; place rack on a broiler pan. Broil 5-1/2 inches from heat 3 minutes. Turn kabobs over, and broil 3 minutes or until fish flakes easily when tested with a fork, basting occasionally with reserved 1/4 cup marinade. Yield: 4 servings (serving size: 1 kabob).
  4. NOTES : WW = 3.5 points per serving.

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