Source: dLife

Juicy nectarines give a summer taste to this mild flavored fish.

Servings

8 oz halibut fillets , cut 1 inch thick
2 medium nectarines , cut into 1 1/2 inch pieces
1 medium zucchini , sliced 3/4 inch thick
4.5 tsp orange juice (or apple juice)
1.5 tsp olive oil
0.5 tsp fresh lemon peel , finely shredded
1.5 tsp fresh lemon juice
1 tsp fresh rosemary , snipped (or 1/4 tsp dried, crushed)
1 medium garlic cloves , minced
0.12 tsp salt
0.12 tsp black pepper

1 Remove skin and bones if necessary. Rinse fish, pat dry with paper towels and cut into 1 inch pieces.
2 On 4 long skewers, alternately thread fish, nectarines, and zucchini, leaving ¼ inch between pieces.
3 Combine the apple juice, olive oil, lemon peel, lemon juice, rosemary, garlic, salt, and pepper in a small bowl. Brush the kabobs with the apple juice mixture.
4 For a charcoal grill, place kabobs on the greased rack of an uncovered grill directly over medium hot coals. Grill for 8 to 12 minutes or until fish flakes easily when tested with a fork. Turn and brush kabobs once with apple juice mixture. (For a gas grill, preheat grill. Reduce heat to medium high. Place kabobs on greased grill rack directly over heat. Cover and grill as above.) Or place kabobs on the greased unheated rack of a broiler pan. Broil about 4 inches from the heat for 8 to 12 minutes. Turn and brush once with apple juice mixture.