Recipe: Nutrition
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Low-Sodium
Low-Sugar
Weight Management
Directions
Prep Time
20 minutes*
Cook Time
10 minutes
Ready in
30 minutes*
- For the pesto, in a food processor or blender combine tarragon, Parmesan, lemon juice and pine nuts; pulse, scraping down sides. While pulsing, slowly add oil and blend until smooth. Transfer to a small bowl; set aside.
- For the kabobs, place potatoes in a large stockpot; add enough water to cover by 1 inch; add salt to taste. Bring to boiling over high heat; reduce heat. Simmer 10 to 12 minutes or until fork-tender. Drain; let cool 10 minutes. Cut potatoes in half crosswise. Set aside.
- Cut tops of green onions 1 inch above bulbs (reserve tops for other uses). Thread 1 swordfish cube, 1 green onion, 1 potato half and 1 tomato on each of 6 skewers.â? Repeat twice, ending with tomato. Season with salt and pepper to taste.
- Coat grill rack with nonstick cooking spray. Preheat grill to high (400F to 450F). Place skewers on grill. Grill 4 to 5 minutes per side or until fish is opaque. Remove from grill. Brush both sides with pesto, and serve.
Nutritional Information
Serving Size
1
Per Serving
Calories 342, Calories Fat 161, Total Fat 17g, Saturated Fat 3g, Cholesterol 56mg, Sodium 200mg, Carbohydrate 14g, Protein 31g
Serving Size | 1 |
Calories | 342 |
Calories Fat | 161 |
Calories (fat) extra | 47 |
Total Fat | 17g |
Total Fat (extra) | 28 |
Saturated Fat | 3g |
Saturated Fat (extra) | 18 |
Cholesterol | 56mg |
Cholesterol (extra) | 19 |
Sodium | 200mg |
Sodium (extra) | 8 |
Potassium | 523mg |
Carbohydrate | 14g |
Carbohydrate (extra) | 5 |
Fiber | 2g |
Fiber (extra) | 10 |
Sugars | 1g |
Protein | 31g |
Omega3 | 1g |
Vitamin A | 1931IU |
Vitamin A (extra) | 39 |
Vitamin C | 36mg |
Vitamin C (extra) | 61 |
Iron | 2mg |
Iron (extra) | 3 |