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Name: Fish Kabobs
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 tablespoons extra virgin olive oil; 2 tablespoons fresh lime juice; 1 tablespoon Dijon Mustard; 1 pound halibut,scrod,swordfish,salmon or tuna steak; 1/2 1/2large red onion cut lengthwise into quarters; 1/2 green bell pepper seeded cut in 4 wedges; 1/2 red bell pepper seeded cut in 4 wedges; 4 cherry tomatoes stemmed

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INGREDIENTS

2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 tablespoon Dijon Mustard
1 pound halibut,scrod,swordfish,salmon or tuna steak
1/2 1/2large red onion ; cut lengthwise into quarters
1/2 green bell pepper ; seeded cut in 4 wedges
1/2 red bell pepper ; seeded cut in 4 wedges
4 cherry tomatoes ; stemmed

Servings

INSTRUCTIONS

Directions

Preheat the broiler. Drain the fish cubes, reserving the marinade. Separate the onion layers slightly. Thread the fish and vegetables onto four skewers, alternating fish cubes with onions, peppers, and tomatoes.

Brush the kabobs lightly with the reserved marinade. Place the skewers on a broiler pan and broil 4? from the heat source, about 3 minutes. Turn the kabobs and brush again with the marinade. Broil for 3-4 minutes longer or until the fish is no longer translucent and the vegetables are tender-crisp.

Serve immediately.

NOTES

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Fish Kabobs

2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 tablespoon Dijon Mustard
1 pound halibut,scrod,swordfish,salmon or tuna steak
1/2 1/2large red onion cut lengthwise into quarters
1/2 green bell pepper seeded cut in 4 wedges
1/2 red bell pepper seeded cut in 4 wedges
4 cherry tomatoes stemmed

Directions

Combine the oil, juice, and mustard in an 8? x 8? glass baking dish. Stir to blend. Cut the fish into sixteen 1? cubes. Add in one layer to the marinade. Cover and marinate in the refrigerator for 5??”10 minutes. Turn the fish cubes to coat evenly and chill 5 minutes longer.
Preheat the broiler. Drain the fish cubes, reserving the marinade. Separate the onion layers slightly. Thread the fish and vegetables onto four skewers, alternating fish cubes with onions, peppers, and tomatoes.
Brush the kabobs lightly with the reserved marinade. Place the skewers on a broiler pan and broil 4? from the heat source, about 3 minutes. Turn the kabobs and brush again with the marinade. Broil for 3-4 minutes longer or until the fish is no longer translucent and the vegetables are tender-crisp.
Serve immediately.

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Nutrition

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Serving Size: 1 Serving (284g)
Recipe Makes: 4 Servings

Calories: 95
Calories from Fat: 66 (69%)

Amt Per Serving		% DV

	Total Fat 7.4g	10 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 5.2g
	Polyunsanturated Fat 0.9g
Cholesterol 0mg		0 %
Sodium 92.5mg		3 %
Potassium 363.8mg		10 %
Total Carbohydrate 7.1g		2 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 4.8g
Protein 1.7g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 95

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