| Cuisine: American | Type: Main Course | Serves: 2 |
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Source:
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South Beach Diet |
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Attributes:
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Grill, Quick and Easy, Healthy |
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Comments:
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Serving Suggestions:
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Serve with the rest of the veggies, roasted, plus add a few more in. |
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Ingredients:
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2 tbs. extra virgin olive oil 2 tbs. fresh lime juice 1 tbs. Dijon mustard 1 pound fresh tuna steaks or other 1/2 large red onion, cut lengthwise into quarters 1/2 green bell pepper, cored, seeded and cut into 4 wedges 1/2 red bell pepper, cored, seeded and cut into 4 wedges 4 cherry tomatoes, stemmed |
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Instructions:
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1. Combine the oil, juice, and mustard in a 8"x8" glass baking dish. Stir to blend. Cut the fish into 1" cubes. Add in one layer to the marinade. Cover and marinate in the fridge for 5-10 minutes. Turn the fish cubes to caot evenly and chill 5 minutes longer. 2. Preheat the broiler or grill. Drain the fish cubes, reserving the marinade. 3. Separate the onion layers slightly. Thread the fish and vegetables onto four skewers, alternating fish cubes with onions, peppers and tomatoes. Brush the kabobs with the reserved marinade. 4. Place the skewers on a broiler pan and broil (or grill) about 3 minutes. Turn the kabobs and brush again with the marinade. Cook for 3-4 minutes longer or until no longer translucent and veggies are tender-crisp. |
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Related recipes:
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None |
2004-01-28