Deep Sea Kabobs
|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|
|Green pepper||1 Small, cut into 3/4 inch squares|
|Frozen parisienne carrots||5 Ounce, thawed (Half 10 Ounce Package)|
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.
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.