GRILLED FISH KEBABS WITH SHAVED ZUCCHINI

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Grilled Fish Kebabs with Shaved Zucchini image

Use your grill to make this quick, easy, and delicious meal. (No grill? Use a grill pan instead.)

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 9

1 1/2 pounds cubed swordfish or salmon fillets (skin removed)
16 cherry tomatoes
1 small red onion, root attached, cut into 8 wedges
Extra-virgin olive oil
Coarse salt and ground pepper
3 medium zucchini, shaved into ribbons with a vegetable peeler
1 cup corn kernels (from 2 ears)
2 tablespoons fresh lemon juice
1/4 cup fresh mint leaves

Steps:

  • Heat a grill to high. Clean and lightly oil hot grill. Alternately thread fillets, tomatoes, and onion onto eight 8-inch skewers. Brush kebabs with olive oil; season with salt and pepper. Grill until fish is opaque throughout, 6 to 10 minutes, turning occasionally.
  • In a large bowl, toss together zucchini, 1 tablespoon oil, corn kernels, lemon juice, and mint. Season with salt and pepper and serve with kebabs.

Nutrition Facts : Calories 312 g, Fat 11 g, Fiber 4 g, Protein 36 g, SaturatedFat 2 g

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