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Deep Sea Kabobs

Diet.Chef's picture
  Skinless and boneless swordfish/Salmon / halibut steaks / fillets 6 Ounce, cut 1/2 inch thick (Fresh/Frozen)
  Pink grapefruit 1 Large
  Canned pineapple chunks 8 Ounce (1 Can)
  Dried dill weed 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Green pepper 1 Small, cut into 3/4 inch squares
  Frozen parisienne carrots 5 Ounce, thawed (Half 10 Ounce Package)
  Water 2 Tablespoon
  Lettuce leaves 2

Thaw fish, if frozen.
Cut into 1/2 inch wide strips.
Finely shred 1 teaspoon grapefruit peel; set aside.
Remove remaining peel; discard.
Section grapefruit over a bowl to catch juices.
Reserve and chill sections.
Drain pineapple juices into grapefruit juices.
Chill pineapple till needed.
Mix grapefruit and pineapple juices, shredded peel, dillweed, salt, and pepper.
Add fish.
Cover; chill 2 hours, stirring twice.
Drain fish, reserving marinade.
In a 1 quart casserole cook green pepper, carrots, and water, covered, on 100% power (high) for 4 to 5 minutes or till crisp tender.
On four 12 inch wooden skewers thread fish accordion style.
On four more skewers thread green pepper and carrots.
Place all kabobs in a 12x7 1/2x2 inch baking dish.
Pour reserved marinade over kabobs.
Cover with vented clear plastic wrap.
Cook on high 3 to 5 minutes or till fish flakes with a fork, giving dish a half turn once and brushing juices over kabobs.

Recipe Summary

Main Dish

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Deep Sea Kabobs Recipe