Deep Sea Kabobs Recipe
Ingredients
| Boneless, skinless salmon fillets | 6 Ounce, frozen | |
| Pink grapefruit | 1 Large | |
| Pineapple chunks | 1 8 Ounce | |
| Dill weed | 1/2 Teaspoon, dried | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 1 small green pepper, cut into 3/4 inch squares | ||
| Frozen carrots | 1/2 Ounce, thawed | |
| Water | 2 Tablespoon | |
| Lettuce leaves | ||
Directions
Thaw fish, if frozen.
Cut into 1/2 inch wide strips.
Finely shred 1 teaspoon grapefruit peel; set aside.
Remove remaining peel; discard.
Section grapefruit over a bowl to catch juices.
Reserve and chill sections.
Drain pineapple juices into grapefruit juices.
Chill pineapple till needed.
Mix grapefruit and pineapple juices, shredded peel, dillweed, salt, and pepper.
Add fish.
Cover; chill 2 hours, stirring twice.
Drain fish, reserving marinade.
In a 1 quart casserole cook green pepper, carrots, and water, covered, on 100% power (high) for 4 to 5 minutes or till crisp tender.
Drain.
On four 12 inch wooden skewers thread fish accordion style.
On four more skewers thread green pepper and carrots.
Place all kabobs in a 12x7 1/2x2 inch baking dish.
Pour reserved marinade over kabobs.
Cover with vented clear plastic wrap.
Cook on high 3 to 5 minutes or till fish flakes with a fork, giving dish a half turn once and brushing juices over kabobs.
Cut into 1/2 inch wide strips.
Finely shred 1 teaspoon grapefruit peel; set aside.
Remove remaining peel; discard.
Section grapefruit over a bowl to catch juices.
Reserve and chill sections.
Drain pineapple juices into grapefruit juices.
Chill pineapple till needed.
Mix grapefruit and pineapple juices, shredded peel, dillweed, salt, and pepper.
Add fish.
Cover; chill 2 hours, stirring twice.
Drain fish, reserving marinade.
In a 1 quart casserole cook green pepper, carrots, and water, covered, on 100% power (high) for 4 to 5 minutes or till crisp tender.
Drain.
On four 12 inch wooden skewers thread fish accordion style.
On four more skewers thread green pepper and carrots.
Place all kabobs in a 12x7 1/2x2 inch baking dish.
Pour reserved marinade over kabobs.
Cover with vented clear plastic wrap.
Cook on high 3 to 5 minutes or till fish flakes with a fork, giving dish a half turn once and brushing juices over kabobs.
Chef
