SWEET N’ SPICY SALMON KABOBS
Ingredients: 1 lb raw salmon, cut into 1.5 in cubes
8 cherry tomatoes
1 large yellow pepper, cored; seeded and cut into 1 in pieces
1/2 onion, cut into 1 in pieces
4 wooden skewers
Marinade
1 tsp each: cayenne pepper, sea salt, parsley
2 tsp chopped garlic
1 TB light brown sugar
1 TB reduced-sugar ketchup
How to Prepare
1. Separate salmon, pepper and onion cubes into 4 equal piles. Add 2 cherry tomatoes to each of these piles.
2. Thread salmon and vegetables onto each of four skewers, alternating salmon cubes with onions, yellow peppers and cherry tomatoes.
3. Put skewers into sealable plastic bag and add all Marinade ingredients.
4. Seal bag and gently massage to blend and coat the skewers. Put in refrigerator for 20 minutes.
5. In the meantime, preheat oven to Broil - make sure top oven rack is approximately 6 inches from broiler.
6. Cover broiler pan with foil and arrange skewers on top. Put in oven for approximately 3 min. Turn kabobs and broil for an additional 3 to 4 min or until salmon is no longer pink and veggies are well-browned.
7. Remove from oven and as always, enjoy! If you wish, serve over brown rice.
NUTRITION DATA
Per serving – 2 skewers (serves 2): 378 calories, 45.4 grams protein, 18.5 grams carbohydrates, 13.6 grams fat (4.6 grams Omega-3!)
Thursday, September 29, 2011
Thursday, September 15, 2011
Grilled Whole Fish, Greek-Style
Grilled Whole Fish, Greek-Style
Prep Time:10 minInactive Prep Time: -- Cook Time:12 min
Level:
Easy
Serves:
4 servings
Ingredients
4 whole branzini, or other small Mediterranean fish, 14 to 16 ounces each, gutted, scaled and bones removed but head, skin and fillets left intact (should be about 8 ounces each after processing)
Salt and freshly ground black pepper
3/4 cup olive oil, plus more if necessary
1/4 cup lemon juice
1 1/2 teaspoons chopped fresh parsley leaves
1 tablespoon chopped fresh oregano leaves
Directions
Preheat a grill to medium-high.
Rinse the fish well under cold running water and pat dry with paper towels. Season the fish all over inside and out with salt and freshly ground black pepper. Brush each fish generously with 1/2 tablespoon of the olive oil and place directly on the grill. Cook, turning occasionally and coating with more olive oil if necessary, until flesh flakes easily and fish is cooked through, about 6 minutes per side. Place fish on a platter. Meanwhile, in a small bowl combine remaining olive oil with the lemon juice, parsley, and oregano. Season, to taste, with salt and pepper. Serve fish drizzled with the olive oil-lemon mixture.
Prep Time:10 minInactive Prep Time: -- Cook Time:12 min
Level:
Easy
Serves:
4 servings
Ingredients
4 whole branzini, or other small Mediterranean fish, 14 to 16 ounces each, gutted, scaled and bones removed but head, skin and fillets left intact (should be about 8 ounces each after processing)
Salt and freshly ground black pepper
3/4 cup olive oil, plus more if necessary
1/4 cup lemon juice
1 1/2 teaspoons chopped fresh parsley leaves
1 tablespoon chopped fresh oregano leaves
Directions
Preheat a grill to medium-high.
Rinse the fish well under cold running water and pat dry with paper towels. Season the fish all over inside and out with salt and freshly ground black pepper. Brush each fish generously with 1/2 tablespoon of the olive oil and place directly on the grill. Cook, turning occasionally and coating with more olive oil if necessary, until flesh flakes easily and fish is cooked through, about 6 minutes per side. Place fish on a platter. Meanwhile, in a small bowl combine remaining olive oil with the lemon juice, parsley, and oregano. Season, to taste, with salt and pepper. Serve fish drizzled with the olive oil-lemon mixture.
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