Tangy Fish Kabobs

Recipe Ingredients

8 oz	227g	Fresh fish filets
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Lemon juice
2 teaspoons	10ml	Fresh basil
2 teaspoons	10ml	Fresh thyme
1 teaspoon	5ml	Dried rosemary
6		Mushrooms
1		Zucchini - cut 1/2" slices (small)
1		Onion - cut small wedges (small)
1		Red pepper - cut 1" chunks (medium)
4		Cherry tomatoes
1		Yellow squash - cut 1/2" slices (small)
3 teaspoons	15ml	Lite soy sauce

Recipe Instructions

Cut the filets into 1 1/2-inch pieces and place in a small bowl. Whisk together the oil, lemon juice, basil, oregano, thyme and rosemary and pour over the fish, tossing gently to coat. Cover tightly and marinate in the refrigerator for 2 hours.

Preheat the oven to 400 degrees. Remove the fish from the marinade and discard the marinade. Combine all the vegetables and steam lightly for about 3 minutes.

Assemble the kabobs on 4 skewers, alternating fish and vegetable pieces as desired. Spray the rack on a broiler pan with nonstick cooking spray and place the skewers on the rack.

Bake for 6 minutes. Turn the kabobs and bake for 6 to 7 minutes or more until the fish flakes easily with a fork.

This recipe yields 2 servings. Serving size: 2 skewers.

Exchanges Per Serving: 1 Carbohydrate, 4 Very Lean Meat.

Nutrition Facts: Calories 212; Calories from Fat 39; Total Fat 4g; Saturated Fat 1 g; Cholesterol 41mg; Sodium 364mg; Carbohydrates 18g; Dietary Fiber 4g; Sugars 9g; Protein 26g.

Source:
The Webb Cooks by Robyn Webb, MS, LN at http://www.diabetes.org

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