 |
Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 4 |
|
Whether you are on the South Beach diet or not, the marinade for the fish is very tasty. These can be eaten on Phase I of the diet. So far I've tried these kabobs using tuna steak and I'll be trying it out on salmon next. This recipe is courtesy of the South Beach Diet book. Ingredients:
1 lb fresh halibut or 1 lb scrod fish or 1 lb swordfish or 1 lb salmon or 1 lb tuna steak, cut into 16 one inch thick cubes |
1/2 green pepper, cut into strips |
1/2 red pepper, cut into strips |
1/2 red onion, cut into wedges |
4 cherry tomatoes |
2 tablespoons extra virgin olive oil |
2 tablespoons lime juice, freshly squeezed |
1 tablespoon dijon mustard |
Directions:
1. Combine the olive oil, lime juice and dijon mustard in a small mixing bowl.
2. Add fish cubes to the marinade, cover and place in refrigerator; marinate for 15 minutes turning once to coat.
3. Meanwhile clean, core and cut your veggies.
4. Thread skewers with veggies and fish, 4 pieces of fish per skewer, and brush kabobs with leftover marinade.
5. Preheat broiler and place the kabobs on a broiler pan.
6. Broil about 4 inches from heat for about 6-8 minutes turning once and brush on more marinade when turning.
7. Feel free to grill them also.
|
|