Hawaiian MahiMahi-Shrimp Kabobs
Source of Recipe
Fabulous Fat-Free Cooking
List of Ingredients
1 mahimahi fillet (14 oz) 1" thick
2 tablespoons fresh squeezed lemon juice
4 cloves garlic, minced
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/4 teaspoon ground cinnamon
pinch ground cloves
3 ounces shelled medium shrimp
1/2 cup pineapple, peeled, cut in half lengthwise
cut into 24 (1") cubes
1 large green bell pepper, cut into 1" squares (24)
1 large spanish onion, cut into 1" wedges (24)Recipe
If using bamboo skewers, submerge 6 long ones in cold water for 30 minutes (to prevent burning during cooking). Meanwhile rinse the fish and pat dry with paper towels. cut into 12 (1") cubes. In resealable plastic bag, combine the lemon juice, garlic, chili powder, cumin, ground red pepper, cinnamon and cloves. Seal the bag and knead until blended.
Add the fish and shrip to the bag; seal and then gently turn to coat the fish and shrimp with the marinade. Refrigerate for 30 minutes. Preheat the broiler or prepare a charcoal grill. Coat a broiler pan or bbq grill rack with cooking spray. Remove the fish and shrimp from the mariande; set the marinade aside. Thread the fish and shrimp alternately no the skewers with the pineapple, green peppers, red peppers and onions.
Broil or grill the kabobs 4" from the heat, basting several times with the reserved marinade, for 7 minutes. Turn and cook, basting several times, for 2-3 minutes, or until the fish is opaque. Check by inserting the tip of a sharp knfe in the center of 1 cube. Discard any remaining marinade. Serve hot, on or off the skewers.
Note: if it is for a meal that you cannot have fruit, simply cook pineapple and save it for a later meal.
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