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    Apple Halibut Kabobs -- e-w


    Source of Recipe


    Light & Tasty 2002 – M. Rodriguez; Fairbanks, AK
    Apple Halibut Kabobs -- e-w
    Plan ahead…needs to marinate for 4 to 6 hours
    Serves: 4

    1/2 c. dry white wine – or – unsweetened apple juice
    2 T. lime juice
    2 T. olive – or – canola oil
    2 T. diced onion
    1 tsp. salt
    1/2 tsp. dried thyme
    1/4 tsp. pepper

    1-1/2 lbs. halibut, cut into 1-inch cubes
    1 small red onion, cut into 1-inch pieces
    1 medium Golden Delicious apple, cut into 1-inch pieces
    1 medium sweet red pepper, cut into 1-inch pieces

    In a bowl, combine the first 7 ingredients; mix well. Pour half in a resealable plastic bag; add halibut. Seal bag, pressing out unnecessary air, and turn to coat. Pour remaining marinade into another large resealable plastic bag; add onion, apple and red pepper, press out air, seal and turn to coat. Refrigerate fish and apple mixture for 4-6 hours, turning occasionally.

    If grilling kabobs, coat grill rack with nonstick cooking spray before starting the grill. Drain fish, discarding marinade. Drain apple mixture, reserving marinade for basting. On eight metal – or – or soaked wooden skewers, alternately thread fish, onion, apple and red pepper.

    Grill, uncovered, over medium heat or Broil 4-6-in. from the heat for 2 to 3 minutes on each side or until fish flakes easily with a fork, and fruit and vegetables are tender, turning once. Baste frequently with reserved marinade.

    One serving (2 kabobs) equals: 241 calories…6 gm fat (1 gm saturated)…54 mg cholesterol…240 mg sodium…9 gm carbohydrate…1 gm fiber…36 gm protein +++EXC: 5 very lean meat…1 vegetable +++WWP: 5

 

 

 


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