2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1 tablespoon Dijon mustard
1 pound fresh halibut, scrod, swordfish, salmon, or tuna steak, cut 1″ 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
Combine the oil, juice, and mustard in an 8″ x 8″ glass baking dish. Stir to blend. Cut the fish
into sixteen 1″ 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 the kabobs lightly with the reserved marinade.
Place the skewers on a broiler pan and broil 4″ from the 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 tender-crisp.
10 total fat (1 g sat)
36 mg cholesterol
6 g carbohydrate
25 g protein
1 g fiber
158 mg sodium