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Lemony Skewered Fish & Vegetables Recipe
|Fish steaks/Halibut/shark||2 Pound, cut into 1 1/2 inch cubes (Firm Textured, Swordfish)|
|Zucchini||2 Small, cut into 1/4 inches thick|
|Red onion||1 Large, cut into 1 inch chunks|
|Green bell peppers/Red green bell pepper||2 Large, seeded and cut into 1 inch squares|
Serving size: Complete recipe
Calories 1148 Calories from Fat 197
% Daily Value*
Total Fat 23 g34.7%
Saturated Fat 0.5 g2.5%
Trans Fat 0 g
Cholesterol 600 mg
Sodium 1249.1 mg52%
Total Carbohydrates 71 g23.7%
Dietary Fiber 20.4 g81.7%
Sugars 44.7 g
Protein 183 g365.9%
Vitamin A 38.6% Vitamin C 616.2%
Calcium 64.2% Iron 24.2%
*Based on a 2000 Calorie diet
Add fish cubes to marinade in bowl; stir to coat.
Cover and refrigerate for at least 3 hours or until next day, mixing gently once or twice.
Lift fish from marinade.
Add zucchini, onion, bell peppers, and mushrooms to marinade; stir to coat.
Lift vegetables from marinade (discard marinade).
Thread fish cubes alternately with vegetables on 6 long, sturdy metal skewers.
Place skewers on a well-greased grill 4 to 6 inches above a solid bed of hot coals.
Cook, turning several times, until fish flakes when prodded in thickest part (10 to 12 minutes).
Season to taste with salt.