This was supposed to make kebabs using swordfish, but with halibut in the freezer, we tried it instead. Halibut does not stay on a skewer very easily (it tends to flake as it cooks and then fall off), but the flavor was excellent! Next time we'll either use swordfish (now that we're Floridians) or skip the skewers for the halibut. As usual, using halibut will change the nutritional information some.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1988587
Ingredients
* 1 orange
* 2 cups basil leaves
* 2 tablespoons olive oil
* 2 garlic cloves, peeled
* 4 (6-ounce) halibut fillets (or 1 1/2 pounds halibut cut into 1-inch pieces for kebabs)
Preparation
Directions: Prepare grill to medium-high heat. Squeeze orange to extract 1/4 cup juice. Combine orange juice, basil leaves, olive oil, and garlic cloves in a mini chopper; add 1/4 teaspoon salt. Process basil leaf mixture until finely chopped. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper evenly over fish. If you are doing kebabs, thread fish onto 4 (12-inch) skewers. Grill fish 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness, turning occasionally. Drizzle fish with sauce, or serve sauce separately. Garnish sauce with orange rind, if desired.
Nutritional Information
Calories: 280
Fat: 14g (sat 2.9g,mono 7.7g,poly 2.6g)
Protein: 34.3g
Carbohydrate: 2.8g
Fiber: 0.7g
Cholesterol: 66mg
Iron: 1.9mg
Sodium: 449mg
Calcium: 36mg
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