MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fish Kabobs
Categories: Seafood, Citrus, Herbs, Vegetables, Mushrooms
Yield: 6 Servings

2 lb Halibut, salmon, or
- swordfish steaks; 1" thick
1/2 c Lemon juice
1/3 c Olive oil
1 Bay leaf
1 tb Snipped fresh dill
1/4 ts Coarse ground black pepper
- bottled hot pepper sauce
1 lg Cucumber or zucchini; halved
- lengthwise; in 3/4" slices
12 sm (to medium) mushrooms
6 oz (1/2 jar) roasted red sweet
- peppers; drained, in 1"
- pieces
12 Pimiento-stuffed green
- olives

Thaw fish, if frozen. Rinse fish and pat dry with paper
towels. If necessary, remove and discard bones and skin.
Cut fish into 1" cubes. Place fish in self-sealing plastic
bag set in a shallow dish.

For marinade, in small bowl combine lemon juice, oil, bay
leaf, dill, black pepper, and hot pepper sauce. Pour over
fish; seal bag. Turn bag to coat fish. Marinate at room
temperature for 30 minutes, turning bag occasionally.

Drain fish, reserving marinade. On six long metal skewers,
alternately thread fish, cucumber, mushrooms, red pepper,
and olives. Brush with some of the marinade.

For a charcoal grill, grill kabobs on the greased rack of
an uncovered grill directly over medium coals for 8 to 12
minutes or until fish flakes easily with a fork, turning
and brushing with reserved marinade halfway through
grilling time. (For a gas grill, preheat grill. Reduce
heat to medium. Place kabobs on greased grill rack over
heat. Cover and grill as above.) Discard any remaining
marinade.

Makes 6 servings.

Better Homes & Gardens | August 2015

MM Format by Dave Drum - 07 August 2015

Uncle Dirty Dave's Archives

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