Spicy Fish Kebab
This recipe works well with Halibut, but you can use any white fish you prefer. Makes about 6 skewers.
· 1 ½ lbs Fish
· 1pkg peeled baby carrots
· 2 small zucchini or yellow squash (halved length-wise and then cut into slices)
· 1 c. sugar snap peas (not frozen)
· 1 tsp ground cumin
· 1 tsp ground coriander
· ¼ tsp salt
· ¼ tsp black pepper
· Dash of cayenne pepper
· 3Tbsp olive oil
· ¼ c orange juice (reduced sugar is best)
· 1c rice uncooked
· 1 tsp finely shredded orange peel.
· 1 ½ c. reduced sodium chicken broth
Cut fish into 1 in cubes.
In a medium saucepan, cook carrots for 1 min. continue to simmer and add squash. Let cook for 1 more minute. Drain. Start cooking your rice now so it is done with the kebabs.
Put your kebabs together alternating fish, carrots, sugar snap peas, squash and zucchini.
In a small bowl combine cumin, coriander, salt, pepper, cayenne pepper. In a medium saucepan, heat oil over LOW heat (this is important! Low heat allows you to keep OLIVE OIL in its same chemical composition) Add spice mixture and broth and heat and stir for 1 min. Transfer 2 Tbsp of the spice mix to a small bowl and whisk in orange juice. Brush mixtures onto kebabs. Grill or cook in a pan uncovered for about 10 min.
Stir rice into remaining spice mixture. Sprinkle with orange peel.
Serving size 1 kebab and ¼ c. Rice (if you leave out the rice, this is a good pre contest meal!)
· Calories 325 Protein 29g Carbohydrates 29g Fat 10g (Fiber 3g)