Broiled Halibut Kebabs
1 lb. halibut steak (about 1 inch thick)
1/4 cup fresh lemon juice (1 to 2 medium lemons)
1/4 cup olive oil
3 shallots, thinly sliced
1 tsp salt-free Italian herb seasoning
1/2 tsp dried thyme, crumbled
vegetable oil spray
1/2 large red onion, cut lengthwise into thirds
1 lemon, cut into wedges
Preheat broiler. Rinse fish and pat dry with paper towels. Remove skin. Cut fish into 16 cubes and set aside. In a large bowl, mix lemon juice, oil, shallots, herb seasoning, and thyme. Add fish and stir to coat. Cover and marinate in refrigerator at least 5 minutes, but no more than 1 hour. Meanwhile, spray broiler pan with vegetable oil spray. Peel onion apart into single layers. Thread each skewer, alternating onion and fish, using 4 pieces of fish and 5 pieces of onion. Place kebabs on broiler pan. Broil kebabs 4 inches from heat for 2 to 2 1/2 minutes on each side, or until fish is no longer translucent. Garnish with lemon wedges. Serves 4.
Protein: 22 g
Carbohydrates: 2 g
Total Fat: 1 g
Saturated Fat: 0 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 0 g
Cholesterol: 60 mg
Sodium: 93 mg
Reprinted with permission from American Heart Association Low-Fat, Low-Cholesterol Cookbook, 2nd Edition Copyright ) 1989, 1997 American Heart Association Published by Times Books, a division of Random House, Inc.
1 2-3 lb. salmon fillet (or steaks)
1/4 cup butter
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
Brown butter on medium heat. As soon as it turns brown, add garlic salt and onion powder. Cook on medium low heat for about 1 minute or until salt starts to brown, remove from heat. Preheat grill to medium. Place fillet onto grill, skin side down. Baste with brown butter mixture. Cook for 15-20 minutes or until medium rare. Take salmon off the grill by running two spatulas along the underside of the meat, leaving the skin on the grill. Serves 4-6.
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