Serve with: Watercress Romaine Salad — Rice Pilaf
- Portion size 4 servings
Ingredients
Method
Cut fish into 1-inch (2.5 cm) cubes. Thread onto skewers; brush with oil.
Grate rind from lemon to make 1 tsp (5 mL); squeeze and strain juice to make 1/4 cup (50 mL). In bowl, stir together lemon rind, 2 tbsp (25 mL) of the lemon juice, tahini, garlic, cumin and salt; whisk in 1/3 cup (75 mL) hot water.
Place kabobs on greased grill over medium-high heat or under broiler; close lid and cook, turning once, until fish flakes easily when tested, 5 to 10 minutes. Drizzle with remaining lemon juice. Serve with tahini sauce.
Nutritional facts <b>Per serving:</b> about
- Sodium 206 mg
- Protein 26 g
- Calories 274.0
- Total fat 17 g
- Cholesterol 36 mg
- Saturated fat 2 g
- Total carbohydrate 4 g
%RDI
- Iron 14.0
- Folate 13.0
- Calcium 7.0
- Vitamin A 5.0
- Vitamin C 13.0
