Fish Kabobs

Grilled fish kabobs like these are easier to grill than you think. Fresh dill and lemon juice add refreshing flavor to the marinade. The pepper sauce adds just the right amount of zip.

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Ingredients:

• 2 lb. fresh or frozen halibut, salmon, or swordfish steaks, cut 1 inch thick
• 1/2 cup lemon juice    
• 1/3/cup olive oil    
• 1 bay leaf    
• 1 Tbsp. snipped fresh dill    
• 1/4 tsp. coarsely ground black pepper                        
• Several drops bottled hot pepper sauce
• 1 large cucumber or zucchini, halved  lengthwise and cut into 3/4-inch-thick slices    
• 1/2 of a 12-oz. jar roasted red peppers,  drained and sliced into 1-inch pieces    
• 12 small to medium mushrooms    
• 12 pimiento-stuffed green olives    
• Hot cooked rice (optional)

Method

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. If necessary, remove bones and skin. Cut fish into 1-inch cubes. Place fish in plastic bag set into shallow dish. For marinade, in small bowl, combine lemon juice, olive oil, bay leaf, dill, black pepper, and hot pepper sauce. Pour over fish; seal bag. Marinate at room temperature for 30 minutes, turning bag occasionally. Drain fish, reserving marinade. On six long metal skewers, alternately thread fish, cucumber or zucchini, red pepper, mushrooms, and olives. Brush with marinade. For a charcoal grill, grill kabobs on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning and brushing with reserved marinade halfway through grilling time. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on greased grill rack over heat. Cover and grill as above.) Serve over rice, if desired.

Notes: Prep: 10 min. Marinating: 30 min. Grilling: 8 min. Per serving: 230 cal. 9 g total fat (1 g sat. fat) 48 mg chol. 241 mg sodium 4 g carbo. 1 g fiber 33 g pro. Dietary exchanges: 1 vegetable, 4 very lean meat, 1 fat Whole brown or white mushrooms work great for these kabobs. However, if you like, you can cut meaty portobello mushrooms into 1-inch pieces to thread on the skewers.

Number of servings: 6

Submitted By: lucy_conner
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