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Lemon-Thyme Fish Kabobs




Source of Recipe


Better Homes and Gardens


List of Ingredients




• 12 ounces fresh or frozen skinless swordfish, tuna, or shark steaks, cut 1 inch thick
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme, crushed, or 1 tablespoon fresh snipped thyme
• 1/8 teaspoon black pepper
• 1/4 teaspoon lemon-pepper seasoning
• 12 medium fresh whole mushrooms
• 2 small zucchini or yellow summer squash, cut into 1-inch slices
• 1 medium yellow, green, or red sweet pepper, cut into 1-inch pieces
• Nonstick cooking spray
• 8 cherry tomatoes
• 3 cups hot cooked rice or orzo pasta (rosamarina) (optional)


Recipe



1. Thaw fish, if frozen. For marinade, in a medium bowl combine lemon juice, 1 tablespoon of the oil, the salt, thyme, and black pepper. Rinse fish; pat dry with paper towels. Cut into 1-inch cubes. Add fish to marinade; toss gently to coat. Cover and marinate at room temperature for 30 minutes. Drain fish, discarding marinade.
2. In a large bowl combine the remaining 1 tablespoon oil and the lemon-pepper seasoning. Add mushrooms, squash, and sweet pepper; toss to coat. Alternately thread fish, mushrooms, squash, and sweet pepper onto eight 12-inch skewers, leaving 1/4 inch between pieces. (If using wooden skewers, soak in water for 30 minutes before broiling.)
3. Coat the unheated rack of a broiler pan with cooking spray. Place fish skewers on the prepared rack. Broil about 4 inches from the heat for 8 to 10 minutes or until fish flakes easily when tested with a fork, turning once. Place a cherry tomato on the end of each skewer the last 2 minutes of broiling. If desired, serve the kabobs with hot cooked rice or orzo. Makes 4 servings.
Grilling Method: Place skewers on the greased rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once. Place a cherry tomato on the end of each skewer the last 2 minutes of grilling.