Halibut Kabobs with Tahini Sauce

Author: Canadian Living

Serve with: Watercress Romaine Salad — Rice Pilaf

  • Portion size 4 servings

Ingredients

  • 1 lb halibut fillet 1 inch (2.5 cm) thick
  • 2 tablespoons olive oil
  • 1 lemon
  • 1/4 cup tahini
  • 1 clove garlic minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt

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
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Halibut Kabobs with Tahini Sauce

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