Halibut and zucchini kebabs

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PREP TIME

10 min

Makes

3 servings

* PLUS Grilling Time: 10 minutes
Halibut and zucchini kebabs


Ingredients

  • 3 to 6 skewers
  • 2 tbsp vegetable oil
  • 1 tbsp honey
  • 1 tsp five-spice powder , or 1 tsp cumin
  • pinch salt
  • pinch pepper
  • 500 g skinless halibut or salmon fillets , or 454 g extra-firm tofu
  • 1 small zucchini

Instructions

  • Oil grill and heat barbecue to medium. If using wooden skewers, soak in water for 20 min. In a large bowl, stir oil with honey, 5-spice powder, salt and pepper. Slice fish or tofu into pieces, about 1 in. × 1?1/2 in. (2.5 cm × 3.5 cm). Slice zucchini in half lengthwise, then into 1/2-in. (1-cm) pieces. Add both to spice mixture, then gently stir to coat.
  • Thread onto skewers, alternating fish or tofu with zucchini. (To turn easily, it is better to use 2 skewers through each kebab.) Barbecue kebabs, with lid closed, turning halfway through, until a knife inserted into the thickest piece of fish or tofu comes out warm, about 10 min. Great with a cold rice salad.

Nutrition (per serving)

  • Calories
  • 274,
  • Protein
  • 32 g,
  • Carbohydrates
  • 8 g,
  • Fat
  • 13 g,
  • Fibre
  • 0.8 g,
  • Sodium
  • 83 mg.

Halibut is a very spice-friendly fish, and all it takes is a dusting of an Asian blend and a lick of honey to be intensely flavourful.