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Dinner: Fish Kabobs
Broiled marinated halibut skewers with crispy bell peppers, cherry tomatoes and onion.
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Get it now →Ingredients
3 tsps or 1 packet dijon mustard
2 tbsps extra virgin olive oil
2/3 oz fresh lime juice (2 tbsp)
1 small red onion, quarters
1 medium green bell pepper, wedges
4 cherries cherry tomatoes
1 medium red bell pepper, wedges
1 lb halibut, cut 1" thick
Instructions
1. Combine oil, juice, and mustard in 8x8" glass baking dish. Stir to blend.
2. Cut halibut into sixteen 1" cubes. Add in one layer to marinade. Cover and marinate in fridge for 5-10 minutes. Turn fish cubes to coat evenly and chill 5 minutes longer.
3. Pre-heat broiler. Drain fish, reserving marinade.
4. Separate onion layers slightly. Thread the fish and vegetables onto 4 skewers, alternating fish cubes with onions, peppers, and tomatoes. Brush with marinade.
5. Place skewers on broiler pan and broil 4" from heat, about 3 minutes. Turn kabobs and brush again with marinade.
6. Broil 3-4 minutes longer or until the fish is no longer transparent and vegetables are tender crisp.
7. Serve immediately.
8. Note: based on recipe from the South Beach Cookbook.
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Get it now →Nutrition Facts
Serving Size: 2
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 424 kcal | ||
| Fat 19.32 g | ||
| Carbohydrate 12.61 g | ||
| Protein 49.25 g | ||
| Iron 31 mg | ||
| Calcium 27 mg | ||
| Cholesterol 72 mg | ||
| Monounsaturated Fat 11.75 g | ||
| Polyunsaturated Fat 3.32 g | ||
| Saturated Fat 2.71 g | ||
| Sodium 212 mg | ||
| Sugar 6.7 g | ||
| Potassium 1404 mg | ||
| Vitamin A 109 mcg | ||
| Vitamin C 567 mg | ||
| Fiber 3.4 g | ||
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