Apple Halibut Kabobs -- e-w
Source of Recipe
Light & Tasty 2002 � M. Rodriguez; Fairbanks, AK
Apple Halibut Kabobs -- e-w
Plan ahead�needs to marinate for 4 to 6 hours
Serves: 4
1/2 c. dry white wine � or � unsweetened apple juice
2 T. lime juice
2 T. olive � or � canola oil
2 T. diced onion
1 tsp. salt
1/2 tsp. dried thyme
1/4 tsp. pepper
1-1/2 lbs. halibut, cut into 1-inch cubes
1 small red onion, cut into 1-inch pieces
1 medium Golden Delicious apple, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
In a bowl, combine the first 7 ingredients; mix well. Pour half in a resealable plastic bag; add halibut. Seal bag, pressing out unnecessary air, and turn to coat. Pour remaining marinade into another large resealable plastic bag; add onion, apple and red pepper, press out air, seal and turn to coat. Refrigerate fish and apple mixture for 4-6 hours, turning occasionally.
If grilling kabobs, coat grill rack with nonstick cooking spray before starting the grill. Drain fish, discarding marinade. Drain apple mixture, reserving marinade for basting. On eight metal � or � or soaked wooden skewers, alternately thread fish, onion, apple and red pepper.
Grill, uncovered, over medium heat or Broil 4-6-in. from the heat for 2 to 3 minutes on each side or until fish flakes easily with a fork, and fruit and vegetables are tender, turning once. Baste frequently with reserved marinade.
One serving (2 kabobs) equals: 241 calories�6 gm fat (1 gm saturated)�54 mg cholesterol�240 mg sodium�9 gm carbohydrate�1 gm fiber�36 gm protein +++EXC: 5 very lean meat�1 vegetable +++WWP: 5
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