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Fish And Vegetable Kebabs Recipe
|Uncooked cod fillet||8 Ounce, cut into 1 inch chunks into 1 inch cubed|
|Green bell pepper||1 Large, cut into 1 inch cubed|
|Cooked white rice||2 Cup (32 tbs)|
|Lemon juice||2 Tablespoon, freshly squeezed|
|White onion||8 Ounce, cut|
|Tarragon vinegar||1⁄4 Cup (4 tbs)|
|Trimmed and chopped scallions||1⁄3 Cup (5.33 tbs)|
|White pepper||1⁄8 Teaspoon|
|Red bell pepper||8 Ounce, cut into 1-inch cubed|
Calories 221 Calories from Fat 8
% Daily Value*
Total Fat 0.91 g1.4%
Saturated Fat 0.2 g0.98%
Trans Fat 0 g
Cholesterol 24.4 mg
Sodium 40.1 mg1.7%
Total Carbohydrates 38 g12.7%
Dietary Fiber 3.8 g15.1%
Sugars 6.5 g
Protein 14 g28.3%
Vitamin A 43.3% Vitamin C 201%
Calcium 4.9% Iron 13.1%
*Based on a 2000 Calorie diet
Cover and marinate for 30 minutes in the refrigerator.
Drain and pat the fish dry.
Preheat the broiler.
Thread an assortment of fish, peppers, and onion onto each skewer. (Placing the firm peppers at both ends will help hold the kebabs together.)
Broil the kebabs for 6 minutes, turning once to brown evenly.
Serve with the rice.