Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Swordfish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lbs swordfish steaks, cut into large cubes
- 3 tablespoons olive oil
- 1/2 lemon, juice of
- 1 clove garlic, crushed
- 1 teaspoon paprika
- 3 tomatoes, quartered
- 2 small onions, cut into wedges
- salt & freshly ground black pepper
Directions
Place fish in a large dish.
Blend together the oil, lemon juice, garlic, paprika and seasonings in a small bowl.
Pour over the fish.
Cover loosely with clear film and leave in a cool place to marinate for up to 2 hours.
Thread the fish cubes onto skewers, alternating with pieces of tomato and onion.
Grill the kebabs for 7 to 10 minutes, basting frequently with the remaining marinade and turning occasionally.
Category:Angolan Recipes
Category:Angolan Appetizers