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Fish and Fruit Kabobs
Source: dLife

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

Prep Time: 25 minutes
Cook Time: 8 minutes
Difficulty: Easy

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 359.5
Total Carbs 20.5 g
Dietary Fiber 3.3 g
Sugars 13.9 g
Total Fat 22.1 g
Saturated Fat 3.6 g
Unsaturated Fat 2.2 g
Potassium 1151.8 mg
Protein 20.9 g
Sodium 270.1 mg
Dietary Exchanges
4 Fat , 1 Vegetables , 1 1/2 Fruits , 3 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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8 oz  halibut fillets
2 each  medium nectarines
1 each  medium zucchini
4 1/2 tsp  orange juice
1 1/2 tsp  olive oil
0 1/2 tsp  fresh lemon peel
1 1/2 tsp  fresh lemon juice
1 tsp  fresh rosemary
1 each  medium garlic cloves
0.125 tsp  salt
0.125 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 ΒΌ 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.

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