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Photo: Lee Harrelson; Styling: Melanie J. Clarke Photo by: Photo: Lee Harrelson; Styling: Melanie J. Clarke

Pesto Halibut Kebabs

Make this fresh, colorful 20-minute meal with just 4 simple ingredients.

Cooking Light MAY 2007

  • 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

Preparation

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.

Note:

If you can't find fresh halibut, substitute another mild, firm white fish.

Nutritional Information

Amount per serving
  • Calories: 239
  • Calories from fat: 30%
  • Fat: 7.9g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 2.9g
  • Protein: 36.3g
  • Carbohydrate: 4g
  • Fiber: 1.2g
  • Cholesterol: 55mg
  • Iron: 1.8mg
  • Sodium: 514mg
  • Calcium: 104mg
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Pesto Halibut Kebabs recipe

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