Recipe: Fish and Veggie Kebabs
1 filet of white fish like Dover sole, about 2 to 3 oz., cut into cubes
1 small green pepper, seeded and cored and cut into cubes
½ small zucchini, sliced thinly
½ small red onion, cut into cubes
4 baby bella mushrooms
olive oil spray
1 tsp. Cajun seasoning, no salt added
1 tsp. onion powder
- Heat grill on high. Thread fish cubes onto skewers, leaving a little space between each cube. Then thread vegetable cubes onto separate skewers, leaving a little space between each cube. Each vegetable type should go on its own skewer.
- Spray with olive oil spray, then sprinkle Cajun seasoning and onion powder on cubes, then spray with olive oil again.
- When grill is hot, place skewers on grill, cover, and let cook for two minutes. Flip fish skewer, then cook for one to two more minutes or until opaque and cooked through.
- Remove fish from grill, then flip vegetable skewers. Cook mushrooms for two more minutes, remove from grill. Cook peppers for two more minutes and zucchini for four more minutes, then remove from grill. Divide vegetables and fish evenly between two plates.
Makes two servings. A serving is ½ fish and ½ vegetables. Each serving provides: 80 calories, 1.5 g fat (0 g saturated fat, 0 g trans fat), 15 mg cholesterol, 55 mg sodium, 12 g carbohydrates, 7 g sugar, 4 g fiber, and 9 g protein.