Fish and Fruit Kabobs

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  • Makes: 2 servings
  • Prep: 25 mins
  • Grill: 8 mins to 12 mins

Fish and Fruit Kabobs

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Directions

  1. Thaw fish, if frozen. Remove skin and bones. Rinse fish; pat dry with paper towels. Cut into 1-inch pieces. On 4 long skewers alternately thread fish, nectarines, and zucchini, leaving about 1/4 inch between pieces.
  2. In a small bowl combine apple juice, oil, lemon peel, lemon juice, rosemary, garlic, salt, and pepper. Brush the kabobs with apple juice mixture.
  3. For a charcoal grill, place kabobs on the greased rack of an uncovered grill directly over medium-hot coals. Grill for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning and brushing kabobs once with apple juice mixture. (For a gas grill, preheat grill. Reduce heat to medium-high. Place kabobs on greased grill rack directly over heat. Cover and grill as above.) Or, place kabobs on the greased unheated rack of a broiler pan. Broil about 4 inches from the heat for 8 to 12 minutes, turning and brushing once with apple juice mixture. Makes 2 servings.

From the Test Kitchen

For 4 servings:

Prepare as above, except use 8 long skewers (in step 1).

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Nutrition Facts (Fish and Fruit Kabobs)

  • Per serving:
  • 244 kcal ,
  • 7 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 36 mg chol. ,
  • 210 mg sodium ,
  • 21 g carb. ,
  • 4 g fiber ,
  • 15 g sugar ,
  • 26 g pro.
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