Deep-Sea Kabobs...for 2
Source of Recipe
Unknown
DEEP-SEA KABOBS
Serves 2.
6 ounces fresh or frozen skinless and boneless swordfish, salmon, or halibut steaks or fillets, cut 1/2-inch thick
1 large pink grapefruit
1 8-ounce can pineapple chunks (juice pack)
1/2 teaspoon dried dill weed
1/4 teaspoon salt
1/8 teaspoon pepper
1 small green pepper, cut into 3/4-inch squares
1/2 10-ounce package frozen Parisienne carrots, thawed (3/4 cup)
2 tablespoons water
Lettuce leaves (optional)
Thaw fish, if frozen. Cut into ½-inch-wide strips.
Finely shred 1 teaspoon grapefruit peel; set aside. Remove remaining peel; discard. Section grapefruit over a bowl to catch juices. Reserve and chill sections. Drain pineapple juices into grapefruit juices. Chill pineapple till needed.
Mix grapefruit and pineapple juices, shredded peel, dill weed, salt, and pepper. Add fish. Cover; chill 2 hours, stirring twice.
Drain fish, reserving marinade. In a 1-quart casserole cook green pepper, carrots, and water, covered, on 100% power (high) for 4 to 5 minutes or till crisp-tender. Drain.
On four 12-inch wooden skewers thread fish accordion-style. On four more skewers thread green pepper and carrots. Place all kabobs in a 12x7½x2-inch baking dish. Pour reserved marinade over kabobs. Cover with vented clear plastic wrap.
Cook on high 3 to 5 minutes or till fish flakes with a fork, giving dish a half-turn once and brushing juices over kabobs.
Serve kabobs with grapefruit and pineapple. Arrange on 2 lettuce-lined plates, if desired.
PER SERVING: 19g protein …36g carbohydrate ….4g fat …47 mg cholesterol …328 mg sodium
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