Halibut Kabobs

  • Prep 25 min
  • Total 25 min
  • Ingredients 8
  • Servings 4

Ingredients

6
small red potatoes, unpeeled, halved
1
lb. halibut, cut into 1 1/4 to 1 1/2-inch pieces
2
small zucchini, cut into 12 pieces
2
tablespoons chopped fresh chives
2
tablespoons lemon juice
2
tablespoons Dijon mustard
1
tablespoon honey
Dash ground red pepper (cayenne)

Steps

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  • 1
    Heat grill. In medium saucepan, combine potatoes and enough water to cover. Bring to a boil. Reduce heat to medium; cook 5 to 6 minutes or until almost tender. Drain; cool slightly.
  • 2
    Alternately thread halibut, partially cooked potatoes and zucchini onto four 12 to 14-inch metal skewers. In small bowl, combine all remaining ingredients; mix well.
  • 3
    When ready to grill, oil grill rack. Place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Brush kabobs with chive mixture. Cook 10 to 15 minutes or until fish flakes easily with fork and potatoes are tender, turning and brushing frequently with chive mixture. Discard any remaining chive mixture.

Notes









Tips

Expert Tips

  • To broil kabobs, place on sprayed broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning and brushing frequently with chive mixture.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
25
% Daily Value
Total Fat
3g
5%
Saturated Fat
0g
0%
Cholesterol
35mg
12%
Sodium
120mg
5%
Total Carbohydrate
36g
12%
Dietary Fiber
4g
16%
Sugars
4g
Protein
27g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
25%
25%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 3 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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