If you can't find fresh halibut, substitute another mild, firm white fish. Serve this dish with Israeli couscous tossed with toasted sliced almonds, dried cranberries, and chopped fresh parsley.
Yield 4 servings (serving size: 1 skewer and 1 lemon wedge)
Ingredients
- 1 1/2 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
- 1/2 teaspoon salt
- Cooking spray
Preheat broiler.
Place fish and bell pepper in a shallow dish. Drizzle pesto and vinegar over fish mixture; toss to coat. Let fish mixture stand 5 minutes.
Thread fish and pepper alternately onto each of 4 (12-inch) skewers; sprinkle evenly with salt. Place skewers on a jelly-roll pan coated with cooking spray. Broil for 8 minutes or until desired degree of doneness, turning once.
Nutritional Information
- Calories: 239 (30% from fat)
- Fat: 7.9g (sat 1.2g,mono 2.3g,poly 2.9g)
- Protein: 36.3g
- Carbohydrate: 4g
- Fiber: 1.2g
- Cholesterol: 55mg
- Iron: 1.8mg
- Sodium: 514mg
- Calcium: 104mg
Melanie Barnard, Cooking Light, MAY 2007
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