Lemon-Thyme Fish Kabobs

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  • Makes: 4 servings
  • Prep: 25 mins
  • Marinate: 30 mins
  • Broil: 8 mins

Lemon-Thyme Fish Kabobs

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Directions

  1. Thaw fish, if frozen. For marinade, in a medium bowl combine lemon juice, 1 tablespoon of the oil, the salt, thyme, and black pepper. Rinse fish; pat dry with paper towels. Cut into 1-inch cubes. Add fish to marinade; toss gently to coat. Cover and marinate at room temperature for 30 minutes. Drain fish, discarding marinade.
  2. In a large bowl combine the remaining 1 tablespoon oil and the lemon-pepper seasoning. Add mushrooms, squash, and sweet pepper; toss to coat. Alternately thread fish, mushrooms, squash, and sweet pepper onto eight 12-inch skewers, leaving 1/4 inch between pieces. (If using wooden skewers, soak in water for 30 minutes before broiling.)
  3. Coat the unheated rack of a broiler pan with cooking spray. Place fish skewers on the prepared rack. Broil about 4 inches from the heat for 8 to 10 minutes or until fish flakes easily when tested with a fork, turning once. Place a cherry tomato on the end of each skewer the last 2 minutes of broiling. If desired, serve the kabobs with hot cooked rice or orzo. Makes 4 servings.

Grilling Method:

  1. Place skewers on the greased rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once. Place a cherry tomato on the end of each skewer the last 2 minutes of grilling.
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Nutrition Facts (Lemon-Thyme Fish Kabobs)

  • Per serving:
  • 192 kcal ,
  • 10 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 32 mg chol. ,
  • 369 mg sodium ,
  • 8 g carb. ,
  • 2 g fiber ,
  • 4 g sugar ,
  • 19 g pro.
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