Lemon Dill Halibut Kabobs

Author: Canadian Living

Serve with grilled mini potatoes and baby carrots. Firm-fleshed fish such as halibut, monkfish or salmon is best because it won't fall apart during cooking.

  • Portion size 4 servings
  • Credits : © CanadianLiving.com

Ingredients

  • 1 1/2 lb halibut fillet
  • 1 1/2 lb monkfish fillet
  • 2 teaspoons grated lemon rind
  • 1/4 cup lemon juice
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon vegetable oil
  • 2 cloves garlic minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

Cut fillets into 1-inch (2.5 cm) chunks; place in bowl.

Whisk together lemon rind and juice, dill, oil, garlic, salt and pepper; pour over fish and toss gently to coat .

Thread onto eight 8-inch (20 cm) metal skewers. Place on greased grill over medium-high heat or under broiler; close lid and cook, turning once, for about 5 minutes or until fish is opaque and flakes easily when tested with fork.

Nutritional facts <b>Per serving</b> about

  • Sodium 211 mg
  • Protein 36 g
  • Calories 219.0
  • Total fat 7 g
  • Cholesterol 54 mg
  • Total carbohydrate 2 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lemon Dill Halibut Kabobs

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