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Lemony Skewered Fish & Vegetables

Barbecue.Master's picture
  Fish steaks/Halibut/shark 2 Pound, cut into 1 1/2 inch cubes (Firm Textured, Swordfish)
  Zucchini 2 Small, cut into 1/4 inches thick
  Red onion 1 Large, cut into 1 inch chunks
  Green bell peppers/Red green bell pepper 2 Large, seeded and cut into 1 inch squares
  Mushrooms 18 Large
  Salt To Taste

Prepare Lemon Marinade.
Add fish cubes to marinade in bowl; stir to coat.
Cover and refrigerate for at least 3 hours or until next day, mixing gently once or twice.
Lift fish from marinade.
Add zucchini, onion, bell peppers, and mushrooms to marinade; stir to coat.
Lift vegetables from marinade (discard marinade).
Thread fish cubes alternately with vegetables on 6 long, sturdy metal skewers.
Place skewers on a well-greased grill 4 to 6 inches above a solid bed of hot coals.
Cook, turning several times, until fish flakes when prodded in thickest part (10 to 12 minutes).
Season to taste with salt.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1148 Calories from Fat 197

% Daily Value*

Total Fat 23 g34.7%

Saturated Fat 0.5 g2.5%

Trans Fat 0 g

Cholesterol 600 mg200%

Sodium 1249.1 mg52%

Total Carbohydrates 71 g23.7%

Dietary Fiber 20.4 g81.7%

Sugars 44.7 g

Protein 183 g365.9%

Vitamin A 38.6% Vitamin C 616.2%

Calcium 64.2% Iron 24.2%

*Based on a 2000 Calorie diet


Lemony Skewered Fish & Vegetables Recipe