Fast & Easy Dinner: Fish Kabobs

partysugar — Fri, 29 Aug 2008 10:30:51 -0700

Grilled kabobs are ideal for a family of picky eaters. Arrange an assortment of ingredients and invite everyone to make a skewer to his or her liking. The vegetarian can avoid meat, and the mushroom-hater will gladly load his skewer with onions and roasted red peppers. This recipe calls for a mild, firm fish, so choose your favorite, be it halibut, salmon, or swordfish. To look at this crowd-pleasing recipe, read more.

Fish Kabobs
From Better Homes and Gardens magazine

Ingredients

2 pounds fresh or frozen halibut, salmon, or swordfish steaks, cut 1 inch thick
1/2 cup lemon juice
1/3 cup olive oil
1 bay leaf
1 tablespoon snipped fresh dill
1/4 teaspoon coarsely ground black pepper
Several drops bottled hot pepper sauce
1 large cucumber or zucchini, halved lengthwise and cut into 3/4-inch slices
12 small to medium mushrooms
1/2 of a 12-ounce jar roasted red sweet peppers, drained and cut into 1-inch pieces
12 pimiento-stuffed green olives

Directions

Thaw fish, if frozen. Rinse fish and pat dry with paper towels. If necessary, remove and discard bones and skin.
Cut fish into 1-inch cubes. Place fish in self-sealing plastic bag set in a shallow dish.
For marinade, in small bowl combine lemon juice, oil, bay leaf, dill, black pepper, and hot pepper sauce. Pour over fish; seal bag. Turn bag to coat fish. Marinate at room temperature for 30 minutes, turning bag occasionally.
Drain fish, reserving marinade. On six long metal skewers, alternately thread fish, cucumber, mushrooms, red pepper, and olives. Brush with some of the marinade.
For a charcoal grill, grill kabobs on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily with a fork, turning and brushing with reserved marinade halfway through grilling time. For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on greased grill rack over heat. Cover and grill as above.
Discard any remaining marinade and serve immediately.

Serves 6.

Nutrition Facts: Calories 230, Total Fat (g) 9, Saturated Fat (g) 1, Cholesterol (mg) 48, Sodium (mg) 241, Carbohydrate (g) 4, Fiber (g) 1, Protein (g) 33, Percent Daily Values are base on a 2,000 calorie diet

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Simple Side Salad with Herbs & Champagne Vinaigrette

partysugar — Sat, 19 May 2007 03:58:19 -0700

In the colder months I consume a bunch of soup. Likewise in the warmer months, my cravings change and all I want to eat are salads. I especially enjoy a salad where fragrant herbs are incorporated as another leafy green. In this recipe, parsley, cilantro, and chervil are mixed in with butter leaves and tossed with a light champagne vinaigrette. It will pair perfectly with grilled meats, panini sandwiches, fish kabobs, and succulent cheesy soufflés. This salad is so delish you'll be making it all summer long. To check out the recipe, read more

Greens & Herb Salad With Champagne Vinaigrette
From What's Cooking America

1/4 cup extra-virgin olive oil
1 tablespoon minced shallot or green onion
2 tablespoons Champagne vinegar
1 teaspoon best-quality sherry wine vinegar
1 clove garlic, minced
2 teaspoons fresh lime juice
1/4 teaspoon coarse kosher or sea salt
1/4 teaspoon freshly ground black pepper
1 large head butter lettuce, leaves separated and torn into bite-size pieces
1 cup fresh flat-leaf parsley leaves, carefully stemmed, rinsed, dried and leaves separated
1/2 cup fresh cilantro leaves, carefully stemmed, rinsed, dried and leaves separated
1/2 cup fresh chervil sprigs, carefully stemmed, rinsed, dried and leaves separated

In a large, shallow bowl, combine the olive oil and shallot.
Add the Champagne vinegar, sherry wine vinegar, garlic, lime juice, coarse salt, and pepper; mix well with a fork.
Top with the lettuce, parsley, cilantro and chervil; toss well.
Mound the salad in individual servings bowls or plates.

Serves 4.

Note: to enrich the dressing, add a little Maytag, Stilton, Gorgonzola or other blue-veined cheese along with the vinegar, coarsely mashing it with a fork. Serve the salad after a main course, accompanied with a sliver of the cheese and some walnuts.

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Fast & Easy Dinner: Fish Kabobs

Simple Side Salad with Herbs & Champagne Vinaigrette