I love cooking fish in the summertime. This low calorie fish recipe tastes amazing when it’s grilled; it can also be cooked in the oven. And if you’re SHREDDING for summertime then this fish dish is for you!
- 1 pound fresh halibut
- 2 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon Dijon mustard
- 1 large sweet onion
- 1 green bell pepper
- 1 red bell pepper
- 4 small cherry tomatoes
- 4 wooden skewers
This is a fun recipe to make and it works well for a casual get together. I like this recipe because you are not limited to just fresh halibut. See my recipe notes below.
Before I get started, I rinse off the onion, green and red pepper and cherry tomatoes. I grab my cutting board that I use for veggies and I cut the onion lengthwise into chunks. I place ½ in a glass bowl and the other ½ that I won’t be using in a plastic container.
Next I cut the green and red bell peppers in half. I will only be using half of each of these peppers, so I add the unused halves into the plastic container with the onion. I core the peppers and remove the seeds.
I cut the 2 halves into 4 wedges which I place in the glass bowl with the onion I will be using. Then I pluck the stems from the 4 cherry tomatoes and add them to the glass bowl too. I set the glass bowl to the side to get it out of the way.
I grab an 8”x8” glass baking pan and combine 2 tablespoons extra virgin oil, 2 tablespoons of freshly squeezed lime juice, and 1 teaspoon Dijon mustard into the glass pan. I lightly stir this mixture together making sure the ingredients are combined.
From there I cut the fresh halibut into sixteen 1” cubes and I place the cubes into the glass baking pan with my mixed ingredients. I cover the pan with tin foil and I refrigerate it for at least 10 minutes.
After 10 minutes I pull the pan out and flip the fish over to coat the other side. I put the pan back in the refrigerator for another 5 minutes. Now I head over to the oven and preheat the broiler.
When the 5 minutes is up I remove the fish cubes from the marinade. I leave the marinade in the glass pan. Next I separate the onion layers and thread the fish cubes and vegetables onto the skewers. This is the fun part; I alternate with the fish, onions, peppers and tomatoes.
Once the kabobs are threaded, I use the left over marinade and brush it over them. Now I place the skewers on the broiler pan and broil approximately 4” from the heat source. I let them cook for about 3 minutes before turning the kabobs and brushing them again with the left over marinade. I let the kabobs broil for another 3 minutes.
You will have to use your judgment on the amount of time the kabobs will need. One of the easiest ways to tell is when the fish is no longer translucent. You will also want the vegetables to be crisp.
When they are done I remove them from the broiler and serve.
Beastly breakdown per serving
- 215 calories
- 24 grams of protein
- 6 grams of carbohydrates
- 10 grams of fat
Beastly Recipe Notes
You don’t just have to use halibut for this recipe, other fish works well too. You could use swordfish, salmon, or tuna steak. You could also add herbs and spices or freshly black ground pepper for extra flavor.
You may want to get 2 pounds of fish rather than one. This way you can make a double batch and use up the other halved items from this recipe.
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