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Grilled Swordfish Kabobs with Avocado Butter

A special treat for entertaining. These delicious kabobs are easy-to-make and pair well with the citrus accented roasted asparagus featured in this meal.

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These Nectar Mimosas are elegant enough to serve at your next brunch or holiday gathering.

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recipe

Ingredients:

  • 1 bottle (750 ml.) champagne or sparkling wine*, chilled
  • 2 cans (11.5 fl. oz. each) mango nectar, chilled

Directions:

DIVIDE champagne among glasses; top with nectar.

reviews

Review This Recipe
  •  Star(s)

    WOW! Try peach necter also!

    lindsay from San Diego, CA

    Both were excellent! I served them @ New Years party everone loved them, including me.


nutrition

Nutrition Facts

Serving Size: 0

Servings Per Recipe: 8

    *Percent Daily Values are based on a 2,000 calorie diet.

    Rate & Review

    Grilled Swordfish Kabobs with Avocado Butter features a soy based citrus and mustard marinade that results in a delicious main dish. Try substituting tuna in this great grilling recipe.

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    recipe

    Ingredients:

    • AVOCADO BUTTER
    • 1/2 avocado, peeled and mashed until smooth
    • 1 to 2 tablespoons butter
    • 1 tablespoon fresh lemon juice
    • 1/2 teaspoon MAGGI Seasoning Sauce
    • 1/8 teaspoon garlic powder
    • 1/4 cup thinly sliced green onions, tops included
    • SWORDFISH KABOBS
    • 1/4 cup MAGGI TASTE OF ASIA Cooking Soy Sauce
    • 1/4 cup canola or olive oil
    • 2 tablespoons fresh lemon juice
    • 1 teaspoon grated lemon peel
    • 1 clove garlic, crushed
    • 2 teaspoons Dijon mustard
    • 4 (about 1 1/2 pounds total) small swordfish or tuna steaks, cut into 1 1/2-inch cubes
    • 4 skewers

    Directions:

    FOR AVOCADO BUTTER:
    COMBINE
    avocado, butter, lemon juice, seasoning sauce and garlic powder in a small bowl; fold in sliced green onions. Cover and refrigerate until ready to serve.

    FOR SWORDFISH KABOBS:
    COMBINE
    soy sauce, oil, lemon juice, lemon peel, garlic and mustard in a gallon-size resealable plastic bag; blend mixture with fingers.

    ADD fish cubes to bag. Seal bag and place in the refrigerator to marinate for 1 to 3 hours.

    THREAD fish onto skewers. Discard marinade.

    PREHEAT grill or broiler.

    GRILL or broil fish, turning over halfway through cooktime, for 4 minutes or until fish flakes easily when tested with a fork. Serve with Avocado Butter.

    NOTE: If you are using wooden skewers, soak in water for 30 minutes before threading.

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    nutrition

    Nutrition Facts

    Serving Size:

    Servings Per Recipe: 4

      *Percent Daily Values are based on a 2,000 calorie diet.

      Rate & Review

      This Roasted Asparagus recipe is easy and makes a beautiful side dish. Drizzle with soy sauce and sesame oil, roast and finish by sprinkling some grated lemon peel over the top. Great for entertaining and everyday meals.

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      recipe

      Ingredients:

      • 1 bunch (about 1 pound) fresh asparagus spears, tough ends trimmed (about 12 to 14 spears total)
      • 2 teaspoons olive or canola oil
      • 2 teaspoons MAGGI TASTE OF ASIA Cooking Soy Sauce
      • 1 teaspoon sesame oil
      • Grated peel from 1 lemon (about 2 teaspoons), divided

      Directions:

      PREHEAT oven to 425° F.

      PLACE asparagus on a rimmed baking sheet.

      DRIZZLE with oil, soy sauce and sesame oil. Sprinkle with half of lemon peel.

      BAKE for 10 minutes or until asparagus just begin to brown and are easily pierced with a fork. Transfer to platter and sprinkle with remaining lemon peel.

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      nutrition

      Nutrition Facts

      Serving Size:

      Servings Per Recipe: 4

        *Percent Daily Values are based on a 2,000 calorie diet.

        Rate & Review

        Mosaic Lime Gelatin is colorful, tasty and easy to make. The lime flavors make it a refreshing addition to a party or special event.

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        recipe

        Ingredients:

        • 1 package (3 ounces) lime-flavored gelatin
        • 3 envelopes (7 grams each) unflavored gelatin
        • 1 cup hot water
        • 1 can (14 ounces) NESTLÉ LA LECHERA FAT FREE Sweetened Condensed Milk
        • 1 can (12 fluid ounces) evaporated lowfat 2% milk
        • 1/4 cup fresh lime juice

        Directions:

        PREPARE lime gelatin according to package directions. Pour into 13 x 9-inch baking pan; refrigerate for at least 40 minutes or until set. Cut into small pieces.

        SPRINKLE unflavored gelatin over hot water in large bowl; whisk immediately until dissolved.

        PLACE unflavored gelatin mixture, sweetened condensed milk, evaporated milk and lime juice in blender; cover. Blend until smooth.

        POUR mixture into large loaf pan; gently mix lime gelatin pieces into mixture and refrigerate for at least 4 hours or until set.

        TO SERVE, dip knife in warm water and run knife around rim; gently shake to loosen. Invert onto serving dish.

        reviews

        Review This Recipe
        •  Star(s)

          Wow!

          Jae Chen from Thailand

          Yum Yum...I LOVE IT!!?


        nutrition

        Nutrition Facts

        Serving Size:

        Servings Per Recipe: 10

        • Calories: 220
        • Calories from Fat: 5
        • Total Fat: 0.5g (1% of DV)
        • Saturated Fat: 0.5g (3% of DV)
        • Cholesterol: 5mg (2% of DV)
        • Sodium: 135mg (6% of DV)
        • Carbohydrates: 45g (15% of DV)
        • Dietary Fiber: 0g (0% of DV)
        • Sugars: 44g
        • Protein: 9g
        • Vitamin A: 2% of DV
        • Vitamin C: 4% of DV
        • Calcium: 25% of DV
        • Iron: 0% of DV

        *Percent Daily Values are based on a 2,000 calorie diet.

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