Pesto Halibut Kebabs

If you haven’t made your own pesto this summer, look for jarred pesto in the pasta sauce aisle. Any mild, firm  fish will work for this simple entrée, including mahi-mahi or swordfish. If you use wooden skewers, soak them in water first to avoid them from charring in the broiler.

NUTRITIONAL INFORMATION:
PER SERVING

Calories: 239
Fat: 7.9g
Saturated fat: 1.2g
 Monounsaturated fat: 2.3g
Polyunsaturated fat: 2.9g
Protein: 36.3g
Carbohydrate: 4g
Fiber: 1.2g
Cholesterol: 55mg
Iron: 1.8mg
Sodium: 514mg


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Ingredients

1½ pounds halibut, cut into 1-inch chunks
1 large red bell pepper, cut into 1-inch chunks
3 tablespoons prepared basil pesto
2 tablespoons white wine vinegar
½ teaspoon salt
Cooking spray

PREPARATION
1. Place fish and bell pepper in a shallow dish and drizzle with pesto and vinegar. Toss gently to coat. Allow mixture rest for 5 minutes.
2. Preheat broiler.
3. Alternate fish and pepper pieces on each of 4 (12-inch) skewers; sprinkle lightly with salt.
4. Coat a broiler pan with cooking spray. Broil skewers for 8 minutes or until they reach your desired degree of doneness, turning once to avoid burning.



Serves 4 (1 skewer and 1 lemon wedge each)










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