Halibut Kabobs with Tahini Sauce
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 274 |
| pro | 26 g |
| total fat | 17 g |
| sat. fat | 2 g |
| carb | 4 g |
| fibre | 1 g |
| chol | 36 mg |
| sodium | 206 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 14 |
| vit A | 5 |
| vit C | 13 |
| folate | 13 |
Serve with: Watercress Romaine Salad — Rice Pilaf
Ingredients
Preparation
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 sa< 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.
Additional information :
Tip: Tahini is a thick paste made of ground sesame seeds that is available in Middle Eastern grocery stores and many supermarkets.
- Keywords : Main Course; Summer; Halibut; Lemons; Garlic; Grill/Barbecue;
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