Fish Kabobs

Name: Fish Kabobs
Ingredients: 2 Tbsp. extra virgin olive oil; 2 Tbsp. fresh lime juice; 1 Tbsp. Dijon mustard; 1 lb. fresh halibut, scrod, salmon or tuna steak, cut inch thick; 1/2 large red onion, cut lengthwise into quarters; 1/2 yellow bell pepper, cored, seeded and cut into 4 wedges; 1/2 red bell pepper, cored, seeded and cut into 4 wedges; 4 cherry tomatoes

8 ingredients

1 steps

Ingredients

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

Directions

1

Combine the oil, juice and mustard in an 8 x 8 inch glass baking dish. Stir to blend. Cut the fish into sixteen 1 inch cubes. Add in one layer to the marinade. Cover and marinate in the refrigerator for 5-10 minutes. Turn the fish cubes to coat evenly and chill 5 minutes longer. 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 kabobs lightly with the reserved marinade. Place the skewers on a broiler pan and broil 4 inches from heat source, about 3 minutes. Turn the kabobs and brush again with the marinade. Broil for 3-4 minutes longer or until the fish is no longer translucent and the vegetables are crisp tender. This has 6 grams carbohydrates.