South Beach Fish Kabobs Recipes

GRILLED FISH KABOBS WITH CHERRY TOMATOES

Grilled Fish Kabobs with Cherry Tomatoes image

Generous chunks of swordfish and salmon line up with cherry tomatoes in this easy seafood dinner recipe. Basil oil provides the extra flavor for the grilled kebobs.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 30m

Number Of Ingredients 7

Ingredients

1 pound skinless swordfish
1 pound skinless salmon
24 cherry tomatoes
1 cup lightly packed fresh basil
1/2 cup olive oil
1 clove garlic
Salt and pepper

Steps:

Heat grill to high. Cut swordfish and salmon into 24 cubes (about 1 1/2 inches each); thread against the grain on 8 skewers, alternating with tomatoes.
In a blender, puree basil, oil, and garlic until smooth. Season with salt and pepper. Reserve half.
Brush kabobs with half of basil oil; season with salt and pepper. Grill until fish is opaque, 6 to 10 minutes, turning occasionally. With a clean brush, coat kabobs with reserved basil oil. Serve immediately.

FISH KABOBS

Fish Kabobs image

This is a delight to serve hot from the grill. Marinades about a pound of haddock and assorted veggies. Be sure to soak skewers for several hours if using wooden ones.

Provided by Aroostook

Categories Vegetable

Time 22m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup oil
3/4 cup lemon juice
3/4 cup soy sauce
1 lb of fresh fish
1 red pepper
1 green pepper
2 medium onions, quartered
8 mushrooms (blanched in hot water for 3 minutes to keep from breaking)
8 cherry tomatoes

Steps:

Cut the first three ingredients into 2 inch cubes.
Soak wooden skewers for a few hours or overnight in water.
Marinade fish and veggies for 4+ hours .
Skewer and grill over medium heat for about 3 minutes.
Turn and repeat.

SOUTH BEACH FISH KABOBS

South Beach Fish Kabobs image

Whether you are on the South Beach diet or not, the marinade for the fish is very tasty. These can be eaten on Phase I of the diet. So far I've tried these kabobs using tuna steak and I'll be trying it out on salmon next. This recipe is courtesy of the South Beach Diet book.

Provided by TheDancingCook

Categories Tuna

Time 28m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb salmon or 1 lb tuna steak, cut into 16 one inch thick cubes
1/2 green pepper, cut into strips
1/2 red pepper, cut into strips
1/2 red onion, cut into wedges
4 cherry tomatoes
2 tablespoons extra virgin olive oil
2 tablespoons lime juice, freshly squeezed
1 tablespoon Dijon mustard

Steps:

Combine the olive oil, lime juice and dijon mustard in a small mixing bowl.
Add fish cubes to the marinade, cover and place in refrigerator; marinate for 15 minutes turning once to coat.
Meanwhile clean, core and cut your veggies.
Thread skewers with veggies and fish, 4 pieces of fish per skewer, and brush kabobs with leftover marinade.
Preheat broiler and place the kabobs on a broiler pan.
Broil about 4 inches from heat for about 6-8 minutes turning once and brush on more marinade when turning.
Feel free to grill them also.

Nutrition Facts : Calories 183.5, Fat 8.5, SaturatedFat 1.3, Cholesterol 55.6, Sodium 122.5, Carbohydrate 4.4, Fiber 1.2, Sugar 2.2, Protein 21.8

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