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Prep Time: 20 Minutes Cook Time: 9 Minutes |
Ready In: 29 Minutes Servings: 4 |
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Ingredients:
2 teaspoons grated lemon rind |
1 teaspoon ground pepper |
1/2 cup dry white wine |
1/4 cup fresh lemon juice |
2 teaspoons olive oil |
1 pound tuna or halibut steaks, cut into 1-inch pieces |
2 small yellow squash, cut into 1-inch pieces |
1 small sweet red pepper, cut into 1-inch pieces |
1 small purple onion, cut into eighths |
16 small fresh mushrooms |
vegetable cooking spray |
lemon wedges (optional) |
Directions:
1. Combine first 5 ingredients in heavy-duty, zip-top plastic bag; add fish and vegetables. Seal bag; turn bag to coat fish. Marinate in refrigerator 10 minutes.
2. Remove fish and vegetables from marinade. Place marinade in a small saucepan; bring to a boil, and set aside.
3. Thread vegetables onto 2 (12-inch) metal skewers. Place vegetable kabobs on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 3 minutes.
4. While vegetables broil, thread fish on 2 (12-inch) metal skewers. Add fish kabobs to rack. Broil 6 to 8 additional minutes or until vegetables are crisp-tender and fish flakes easily when tested with a fork, brushing occasionally with marinade. Remove fish and vegetables from kabobs. Serve with lemon wedges, if desired.
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