Email to Jean Billingsley      

Recipe Categories: jnewne's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST DESSERTS DINNER FISHandSEAFOOD LUNCH MEALPLANS MEATS PASTA POULTRY SALADandDRESSING SANDWICHES SAUCES SIDES SMOOTHIES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN WRAPS

Fish Kabobs




Source of Recipe


South Beach Diet Phase 1






List of Ingredients



• 2 Tbsp extra-virgin olive oil
  
• 2 Tbsp fresh lime juice
  
• 1 Tbsp Dijon mustard
  
• 1 lb. fresh halibut,scrod,swordfish,salmon,or tuna steak,cut 1 in. thick
  
• 1/2 large red onion,cut lengthwise into quarters
  
• 1/2 green bell pepper,cored,seeded,and cut into 4 wedges
  
• 1/2 red bell pepper,cored,seeded,and cut into 4 wedges
  
• 4 cherry tomatoes,stemmed
  






Instructions



1. Combine the oil,juice,and mustard in an 8X8 in. glass baking dish. Stir to blend. Cut the fish into sixteed 1 in. cubes. Add in one layer to the marinade. Cover and marinate in the refrigerator for 5-10 min. Turn the fish cubes to coat evenly and chill 5 min. longer.
   
2. Preheat the broiler. Drain the fish cubes,reserving the marinade. Separate the onion layers slightly. Thread the fish and vegetables onto four skewers,alternating fish cubes with onions,peppers,and tomatoes. Brush the kabobs lightly with the reserved marinade.
   
3. Place the skewers on a broiler pan and broil 4 in. from the heat source,about 3 min. Turn the kabobs and brush again with the marinade. Broil for 3-4 min. longer or until the fish is no longer translucent and the vegetables are tender-crisp.
   
4. Serve immediately.
   
5. 4 servings