Post by Tia on Sept 1, 2006 9:08:44 GMT -5
Fish Kabobs
2 lb. fresh or frozen halibut,salmon or swordfish steaks,cut 1" thick
1/2 cup lemon juice
1/3 cup olive oil
1 bay leaf
1 tbsp. snipped fresh dill
1/4 tsp. coarsely ground black pepper to taste bottled hot pepper
sauce, at least a few drops
1 large cucumber or zucchini,halved lengthwise and cut into 3/4"
slices
1/2 jar (12 oz.) roasted red peppers,drained, sliced into 1" pieces
12 each small - medium mushrooms,pimiento stuffed green olives
optional hot cooked rice
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. If
necessary, remove bones and skin. Cut fish into 1" cubes. Place fish in
plastic bag set into shallow dish. Marinade: In small bowl, combine
lemon juice, olive oil, bay leaf, dill, black pepper, and hot pepper
sauce. Pour over fish; seal bag. Marinate at room temp for 30 mins,
turning bag occasionally. Drain fish, reserving marinade. On 6 long
metal skewers, alternately thread fish, cucumber or zucchini, red
pepper, mushrooms, and olives. Brush with marinade.
For a charcoal grill, grill kabobs on greased rack of an uncovered grill
directly over medium coals for 8 - 12 mins or until fish flakes easily
when tested with a fork, turning and brushing with reserved marinade
halfway through grilling time.
For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on
greased grill rack over heat. Cover and grill as above. Serve over rice,
if desired.
Makes 6 servings.
Nutritional Info Per Serving: 230 cal. 9g total fat (1g sat. fat) 48mg
chol. 241mg sod 4g carb. 1g fiber 33g pro.
Diabetic exchanges: 1 vegetable, 4 very lean meat, 1 fat
Notes:Whole brown or white mushrooms work great for these kabobs.
However, if you like, you can cut meaty portobello mushrooms into 1"
pieces to thread on skewers.
2 lb. fresh or frozen halibut,salmon or swordfish steaks,cut 1" thick
1/2 cup lemon juice
1/3 cup olive oil
1 bay leaf
1 tbsp. snipped fresh dill
1/4 tsp. coarsely ground black pepper to taste bottled hot pepper
sauce, at least a few drops
1 large cucumber or zucchini,halved lengthwise and cut into 3/4"
slices
1/2 jar (12 oz.) roasted red peppers,drained, sliced into 1" pieces
12 each small - medium mushrooms,pimiento stuffed green olives
optional hot cooked rice
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. If
necessary, remove bones and skin. Cut fish into 1" cubes. Place fish in
plastic bag set into shallow dish. Marinade: In small bowl, combine
lemon juice, olive oil, bay leaf, dill, black pepper, and hot pepper
sauce. Pour over fish; seal bag. Marinate at room temp for 30 mins,
turning bag occasionally. Drain fish, reserving marinade. On 6 long
metal skewers, alternately thread fish, cucumber or zucchini, red
pepper, mushrooms, and olives. Brush with marinade.
For a charcoal grill, grill kabobs on greased rack of an uncovered grill
directly over medium coals for 8 - 12 mins or until fish flakes easily
when tested with a fork, turning and brushing with reserved marinade
halfway through grilling time.
For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on
greased grill rack over heat. Cover and grill as above. Serve over rice,
if desired.
Makes 6 servings.
Nutritional Info Per Serving: 230 cal. 9g total fat (1g sat. fat) 48mg
chol. 241mg sod 4g carb. 1g fiber 33g pro.
Diabetic exchanges: 1 vegetable, 4 very lean meat, 1 fat
Notes:Whole brown or white mushrooms work great for these kabobs.
However, if you like, you can cut meaty portobello mushrooms into 1"
pieces to thread on skewers.