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Grilled Cilantro Orange Fish Kebabs with Summer Squash

Grilled Cilantro Orange Fish Kebabs with Summer Squash Recipe

Grilled kebabs allow you to cook both lean protein and fresh vegetables at once for a quick and convenient meal. This version combines firm white fish with summer squash for a light and healthy dinner option that is perfect for warmer weather.

Tip: Pacific rockfish was used in this recipe, but Pacific halibut or another firm white fish can be substituted. See How to Choose Healthy Fish.

Yield: 4 to 6 servings

Preparation time: 30 minutes

Grilling time: 15 minutes

Ingredients

Fish

½ cup fresh squeezed orange juice

¼ cup chopped fresh cilantro

3 cloves garlic, grated

1 tbsp olive oil

¼ tsp salt

1/8 tsp ground black pepper

1.5 lbs. firm white fish, cut into 24 large pieces

Squash

2 medium zucchini, cut into 12 large pieces

1 tsp olive oil

1/8 tsp salt

1/8 tsp ground black pepper

6 grill skewers or wood skewers (pre-soaked)

Directions

To prepare the fish, in a medium bowl whisk together the orange juice, cilantro, garlic, 1 tablespoon of olive oil, ¼ teaspoon of salt and 1/8 teaspoon ground black pepper. Add the fish pieces and stir to coat. Let marinate for 15 minutes.

To prepare the squash, place the zucchini in a large bowl. Add the 1 teaspoon of olive oil, 1/8 teaspoon of salt, and 1/8 teaspoon ground black pepper. Stir to coat the zucchini with oil and seasonings.

Preheat the grill to medium-high (about 400 degrees Fahrenheit). Prepare the kebabs by sliding on 1 piece of zucchini, 4 pieces of fish and a second piece of zucchini for each skewer.

Brush the grill grate with olive oil. Grill the kebabs 4 to 6 minutes, flip and grill 4 to 6 additional minutes, until the fish flakes and the vegetables are tender.

Nutrition information for 1 skewer: Calories 156; Total Fat 4.8 g; Saturated Fat 0.9 g; Trans Fat 0 g; Cholesterol 40 mg; Sodium 214 mg; Carbohydrate 5.4 g; Fiber 0.8 g; Sugar 3.1 g; Protein 22.1 g

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