Grilled Spiced Halibut, Pineapple, and Pepper Skewers

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Combine lemon juice, garlic, chili powder, cumin, cinnamon, and cloves in large resealable food storage bag; knead until blended.

Rinse fish; pat dry. Cut into 12 (1- to 1 1/4-inch) cubes. Add fish to bag. Press out air; seal. Turn gently to coat fish with marinade. Refrigerate 30 minutes to 1 hour. Soak 12 (6- to 8-inch) wooden skewers in water while fish marinates.

Alternately thread 2 pieces pineapple, 2 pieces pepper, and 1 piece fish onto each skewer.

Prepare grill for direct cooking. Spray grid with nonstick cooking spray. Place grid 4 to 6 inches above heat. Preheat grill to medium-high heat. Place skewers on grid. Cover or tent with foil; grill 3 to 4 minutes over medium-high heat or until grill marks appear on bottom. Turn skewers over; grill 3 to 4 minutes more or until fish begins to flake when tested with fork.

Yield: 6 servings. Serving size: 2 skewers.

Nutrition Facts Per Serving:
Calories: 84, Carbohydrates: 11 g, Protein: 8 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 12 mg, Sodium: 23 mg, Fiber: 1 g

Exchanges per serving: 1/2 Fruit, 1/2 Vegetable, 1 Meat.

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