Low in fat and delicately flavored, halibut grills up moist and tender in these orange-accented kabobs.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 1-inch cubes. Set aside. In a covered medium saucepan, cook carrots in a small amount of boiling water for 1 minute; add squash and cook for 1 minute more. Drain. On six 10- to 12-inch-long skewers (see Test Kitchen Tip), alternately thread fish cubes, squash, carrots, and sugar snap peas, leaving a 1/4-inch space between pieces. Set kabobs aside.

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  • In a small bowl, combine cumin, coriander, salt, black pepper, and cayenne pepper. In a medium saucepan, heat oil over low heat. Add spice mixture; heat and stir for 1 minute. Transfer 2 tablespoons of the oil-spice mixture to a small bowl. Stir orange juice into mixture in the bowl.

  • Stir couscous into remaining oil-spice mixture in saucepan. Cook and stir for 1 minute. Stir in broth and orange peel. Bring to boiling. Cover and remove from heat. Let stand while grilling kabobs.

  • Brush some of the orange juice mixture on the kabobs. Place kabobs on the greased rack of an uncovered grill directly over medium coals. Grill about 10 minutes or until fish flakes easily when tested with a fork, turning and brushing once with remaining orange juice mixture halfway through grilling. Discard any remaining orange juice mixture. Serve kabobs with couscous. Makes 6 servings (1 kabob with 1/2 cup couscous).

  • Variation: Broiler directions: Preheat broiler. Place kabobs on the greased unheated rack of a broiler pan. Broil 3 to 4 inches from heat about 10 minutes or until fish flakes easily when tested with a fork, turning and brushing once with remaining orange juice mixture halfway through broiling. Discard any remaining orange juice mixture.

Tips

Test Kitchen Tip: If using wooden skewers, soak in enough water to cover for at least 1 hour before using.

Nutrition Facts

325 calories; protein 29.2g 58% DV; carbohydrates 28.6g 9% DV; dietary fiber 2.8g 11% DV; sugars 2.8g; fat 9.7g 15% DV; saturated fat 1.4g 7% DV; cholesterol 36mg 12% DV; vitamin a iu 2927IU 59% DV; vitamin c 17.7mg 30% DV; folate 38.5mcg 10% DV; calcium 80mg 8% DV; iron 1.7mg 10% DV; magnesium 118.2mg 42% DV; potassium 735.6mg 21% DV; sodium 317.4mg 13% DV.