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Seafood Combination
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Grilled Spiced Halibut, Pineapple and Pepper Skewers
Yield: Makes 6 servings
Ingredients:
2
tablespoons lemon juice or lime juice
1
teaspoon chili powder
1
teaspoon minced garlic
1/2
teaspoon ground cumin
1/4
teaspoon ground cinnamon
1/8
teaspoon ground cloves
1/2
pound boneless skinless halibut steak, about 1 inch thick
1/2
small pineapple, peeled, halved lengthwise and cut into 24 pieces
1
large green or red bell pepper, cut into 24 pieces
Preparation:
1.
Combine lemon juice, chili powder, garlic, cumin, cinnamon and cloves in large resealable food storage bag; knead until blended.
2.
Rinse fish; pat dry. Cut into 12 (1- to 1-1/4-inch-square) cubes. Add fish to bag. Press out air; seal. Turn gently to coat fish with marinade. Refrigerate 30 minutes to 1 hour. Soak 12 (6- to 8-inch) bamboo skewers in water while fish marinates.
3.
Alternately thread 2 pieces pineapple, 2 pieces pepper and 1 piece fish onto each skewer.
4.
Spray cold grid with nonstick cooking spray. Adjust grid 4 to 6 inches above heat. Preheat grill to medium-high heat. Place skewers on grill. Cover, if possible (or tent with foil); grill 3 to 4 minutes or until grill marks appear on bottom. Turn skewers over; grill 3 to 4 minutes more or until fish is opaque and flakes easily when tested with fork.
Nutritional Information:
| Serving Size: 2 skewers | |
| Sodium | 23 mg |
| Protein | 8 g |
| Fiber | 1 g |
| Carbohydrate | 11 g |
| Cholesterol | 12 mg |
| Saturated Fat | <1 g |
| Total Fat | 1 g |
| Calories from Fat | 13 % |
| Calories | 84 |
Dietary Exchange:
| Meat | 1 |
| Fruit | 1/2 |
This recipe appears in:
Island
