Halibut and zucchini kebabs
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- Prep Time10 min
- Total Time10 min
- Makes3 servings
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 32g, Carbohydrates 8g, Fat 13g, Fibre 0.8g, Sodium 83mg.
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.
