1. 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 10-12 minutes or until fork tender. Drain; let cool 10 minutes. Cut potatoes in half crosswise. Set aside.
2. 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. Repeat twice, ending with tomato. Season with salt and pepper to taste.
3. Coat grill rack with nonstick cooking spray. Preheat grill to high (400-450 F). Place skewers on grill. Grill 4-5 minutes per side or until fish is opague. Remove from grill. Brush both sides with pesto and serve.
340 calories.
2. 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. Repeat twice, ending with tomato. Season with salt and pepper to taste.
3. Coat grill rack with nonstick cooking spray. Preheat grill to high (400-450 F). Place skewers on grill. Grill 4-5 minutes per side or until fish is opague. Remove from grill. Brush both sides with pesto and serve.
340 calories.