Lemon-Pepper Tuna Kabobs



4 servings.

Recipe from

Oxmoor House

Recipe Time

Prep: 20 Minutes
Cook: 9 Minutes
Marinate: 10 Minutes

Nutritional 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


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)


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.

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

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.

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,

Oxmoor House

January 1998
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