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Lemon-Pepper Tuna Kabobs

Prep time 20 mins
Cook time 9 mins
Marinate time 10 mins
Yield 4 servings.

Ingredients

  • 2 teaspoons grated lemon rind
  • 1 teaspoon ground pepper
  • 1/2 cup dry white wine
  • 1/4 cup fresh lemon juice
  • 2 teaspoons olive oil
  • 1 pound tuna or halibut steaks, cut into 1-inch pieces
  • 2 small yellow squash, cut into 1-inch pieces
  • 1 small sweet red pepper, cut into 1-inch pieces
  • 1 small purple onion, cut into eighths
  • 16 small fresh mushrooms
  • Vegetable cooking spray
  • Lemon wedges (optional)

Nutrition Information

  • calories 257
  • caloriesfromfat 30 %
  • fat 8.6 g
  • satfat 1.8 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 29.3 g
  • carbohydrate 12.1 g
  • fiber 3 g
  • cholesterol 43 mg
  • iron 0.0 mg
  • sodium 52 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 5 ingredients in heavy-duty, zip-top plastic bag; add fish and vegetables. Seal bag; turn bag to coat fish. Marinate in refrigerator 10 minutes.

  2. Remove fish and vegetables from marinade. Place marinade in a small saucepan; bring to a boil, and set aside.

  3. Thread vegetables onto 2 (12-inch) metal skewers. Place vegetable kabobs on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 3 minutes.

  4. While vegetables broil, thread fish on 2 (12-inch) metal skewers. Add fish kabobs to rack. Broil 6 to 8 additional minutes or until vegetables are crisp-tender and fish flakes easily when tested with a fork, brushing occasionally with marinade. Remove fish and vegetables from kabobs. Serve with lemon wedges, if desired.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook