1/2 Photos of South Beach Fish Kabobs
Whether you are on the South Beach diet or not, the marinade for the fish is very tasty. These can be eaten on Phase I of the diet. So far I've tried these kabobs using tuna steak and I'll be trying it out on salmon next. This recipe is courtesy of the South Beach Diet book.
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Units: US | Metric
- 453.59 g fresh halibut or 453.59 g scrod fish or 453.59 g swordfish or 453.59 g salmon or 453.59 g tuna steak, cut into 16 one inch thick cubes
- 1 green pepper, cut into strips
- 1 red pepper, cut into strips
- 1 red onion, cut into wedges
- 4 cherry tomatoes
- 29.58 ml extra virgin olive oil
- 29.58 ml lime juice, freshly squeezed
- 14.79 ml Dijon mustard
- 1Combine the olive oil, lime juice and dijon mustard in a small mixing bowl.
- 2Add fish cubes to the marinade, cover and place in refrigerator; marinate for 15 minutes turning once to coat.
- 3Meanwhile clean, core and cut your veggies.
- 4Thread skewers with veggies and fish, 4 pieces of fish per skewer, and brush kabobs with leftover marinade.
- 5Preheat broiler and place the kabobs on a broiler pan.
- 6Broil about 4 inches from heat for about 6-8 minutes turning once and brush on more marinade when turning.
- 7Feel free to grill them also.
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Nutritional Facts for South Beach Fish Kabobs
Serving Size: 1 (192 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 183.5
- Calories from Fat 76
- Total Fat 8.5 g
- Saturated Fat 1.3 g
- Cholesterol 55.6 mg
- Sodium 122.4 mg
- Total Carbohydrate 4.3 g
- Dietary Fiber 1.1 g
- Sugars 2.1 g
- Protein 21.8 g