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Grilled Cilantro Orange Fish Kebabs with Summer Squash RecipeGrilled Cilantro Orange Fish Kebabs with Summer Squash

Source: MyFoodDiary.com

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.

Nutrition Facts
Serving Size 1 skewer
Amount Per Serving
156
Calories
% Daily Value*
7%
Total Fat 4.8g
4%Saturated Fat 0.9g
Trans Fat 0g
13%
Cholesterol 40mg
9%
Sodium 214mg
2%
Total Carbohydrate 5.4g
3%
Dietary Fiber 0.8g
Sugars 3.1g
Protein 22.1g
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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