Need a quick dinner idea? Try fish kabobs.
Load up skewers with marinated fish and veggies for just a few minutes under the broiler.
Juicy, tasty, healthy, and – best of all – quick, tuna steak kabobs don’t require an outdoor grill. Just stir together some olive oil, lime juice, and Dijon mustard for a tangy-spicy marinade and load up some kabob skewers for a few minutes under the broiler.Skip to next paragraph
Kendra Nordin is a staff editor and writer for the weekly print edition of the Monitor. She also produces Stir It Up!, a recipe blog for CSMonitor.com.
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Tuna steak kabobs, or use your favorite fish, is a fast go-to dinner for a busy weekday night.
Serve along side rice, pasta, or some butternut squash flavored with butter and brown sugar. (Tip: If you don’t have time to roast the squash simply halve a butternut squash, scoop out the seeds, cover in plastic and cook in the microwave for 8 minutes. By the time the kabobs are finished you can scoop out the tender squash and serve.)
Tuna steak kabobs
For the marinade:
2 tablespoons olive oil
Juice of 1 lime (about 2 tablespoons)
1 tablespoon Dijon mustard
For the kabobs:
1 lb. tuna steak cut into 1-inch cubes (or use halibut, scrod, swordfish, salmon, or scrod)
1/2 green pepper, cut into wedges
1/2 red pepper, cut into wedges
1/2 red onion, cut into quarters
4-8 cherry tomatoes
Whisk together the ingredients for the marinade. Pour over the tuna cubes in a nonreactive (glass) dish, cover, and refrigerate for 10 minutes. Turn to coat cubes and refrigerate for an additional 5-10 minutes. (Tip: If you are using bamboo skewers, soak these in water while the fish is marinading so they don’t burn in the oven!)
Preheat the boiler.
Assemble the kabobs by threading a cherry tomato, tuna cube, green pepper, red pepper, and onion layer. Repeat until the kabob is full, finishing with a cherry tomato. Brush the kabob with any remaining marinade and place on a foil covered baking pan under the broiler for about 3 minutes.
Turn the kabobs, brush with marinade, and broil an additional few minutes until the fish is no longer translucent and the vegetables are crisp-tender.
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