| Sweet n’ Sour Swordfish Kabobs

Author / John

After an unusually long week these kabobs were the perfect way to to cap off a Saturday night.  Grilled to perfection with a sizzling sauce left me wanting for nothing.

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The preparation and grilling time is minimal and the results are equal to or better than the best seafood restaurant in town!

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Cut your swordfish into 16 equal pieces and season with sea salt and freshly ground black pepper; cut up the veggies and pineapple into equal pieces for each skewer

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Thread onto the skewers

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Grill 4-5 minutes per side and dinner’s ready. . .

Serve with the sauce and white rice if it’s a training day!

Recipe & Ingredients

The kabobs
1 1/4 pounds fresh swordfish steaks
1 red bell pepper, cut into large chunks
1/2 sweet, Vidalia or purple onion cut into small chunks
1 zucchini, sliced
8 mushrooms, whole
fresh pineapple, cored and cut into chunks
sea salt & freshly ground black pepper

The sauce
1 tablespoon extra virgin olive oil
1 large garlic clove, finely chopped
1/2 jalapeno pepper, seeded and finely chopped
1 teaspoon freshly grated ginger
1/2 cup fresh squeezed orange juice
1/2 lemon, squeezed
1/2 lime, squeezed
1 teaspoon Dijon mustard
1 tablespoon teriyaki sauce
1 teaspoon sriracha sauce


The swordfish
You will need 4 skewers. Cut the swordfish into 16 equal sized pieces and season with the sea salt and pepper; cut up the zucchini, onions and pineapple into chunks of equal portions for each skewer.

Thread onto the skewers, top each one with about 1 tablespoon of the sauce and grill 4-5 minutes per side, covered. Remove from heat and serve on or off the skewer with the sauce

The sauce
Heat the olive oil over low medium heat, add the chopped garlic and pepper and saute for 2-3 minutes or until slightly softened. Do not allow the garlic to brown. Add the fresh ginger and saute for 1-2 minutes more. Pour in the juices, mustard, teriyaki and sriracha sauces and bring to a boil. Boil gently until reduced by about one third.

Let cool slightly. Use 1/4 cup of the mixture to drizzle over the skewers before grilling and the remaining for dipping after they cooked.

Serves 2 if you’re leaning out, double the recipe if you’re not–enjoy!

Check out more Power Athlete friendly recipes on my blog Paula Lean Primal Queen!

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John Welbourn is CEO of Power Athlete and Fuse Move. He is also creator of the online training phenomena, Johnnie WOD. He is a 9 year veteran of the NFL. John was drafted with the 97th pick in 1999 NFL Draft and went on to be a starter for the Philadelphia Eagles from 1999-2003, appearing in 3 NFC Championship games, and for starter for the Kansas City Chiefs from 2004-2007. In 2008, he played with the New England Patriots until an injury ended his season early with him retiring in 2009. Over the course of his career, John has started over 100 games and has 10 play-off appearances. He was a four year lettermen while playing football at the University of California at Berkeley. He graduated with a bachelor's degree in Rhetoric in 1998. John has worked with the MLB, NFL, NHL, Olympic athletes and Military. He travels the world lecturing on performance and nutrition for Power Athlete. You can catch up with John as his personal blog on training, food and life, Talk To Me Johnnie and at Power Athlete.

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