Fish Kabobs

By Lulubelle

Approved and from the MWLW archives

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 inch thick
• 1/2 large Red Onion - cut lengthwise into quarters
• 1/2 Green Pepper - cut into 4 wedges
• 1/2 Red Pepper - cut into 4 wedges
• 4 Cherry Tomatoes - stemmed

Details

Servings 2

Preparation

Step 1

Combine the oil, juice and mustard in an 8 x 8 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 the onions, peppers and tomatoes.

Brush the kabobs lightly with the reserved marinade. Place the skewers on a broiler pan and broil 4 inch from the heat source about 3 minutes. Turn the kabobs and brush with the marinade. Broil for 3-4 minutes longer until the fish is no longer translucent and the vegetables are tender crisp