Swordfish or Salmon Kebabs
Any firm-fleshed fish like swordfish or salmon is ideal for kebabs, and the alternating vegetables in this recipe add gorgeous color. Serve the kebabs over a bed of brown or white rice
Yield: 4 one skewer servings.
Ingredients:
swordfish, salmon, or other firm-fleshed fish cut into 1-inch cubes --- 1 lb
chopped onion - 1/2 cup
lemon juice, fresh - 3 Tbsp
Teriyaki sauce - 1 Tbsp
fresh ground black pepper - 1/8 tsp
onions, cut into wedges - 1 ea
cherry tomatoes - 4 ea
green bell pepper, cut into 1-inch cubes - 1/2 ea
zucchini, cut into 1-inch pieces - 1 ea
whole mushrooms - 4 ea
1 Combine the fish, chopped onion, lemon juice, teriyaki sauce (if desired) and pepper in a glass bowl. Mix well, cover and marinate for 2 to 6 hours in the refrigerator.
2 If using bamboo skewers, soak them in water for 15 minutes. Preheat the broiler and prepare the broiler pan with nonstick pan spray, or prepare a charcoal grill.
3 On 4 skewers, alternate fish cubes and vegetables. Brush the marinade over the skewered food.
4 Barbecue or broil about 8 minutes, turning once and basting with marinade, until the fish is opaque and flakes easily. Discard any remaining marinade.
B-man
