PROVENçAL FISH KABOBS

Provençal Fish Kabobs image

Number Of Ingredients 9

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1/2 cup red wine vinegar
1 tablespoon vegetable oil
2 teaspoons chopped fresh or 1/2 tsp dried tarragon leaves
2 teaspoons chopped fresh or 1/2 tsp dried thyme leaves
1 pound tuna or swordfish steaks, cut into 2-inch pieces
1 small eggplant (1 pound)
2 cups cherry tomatoes
1/2 pound medium whole mushrooms
6 cloves large garlic, peeled

Steps:

Mix vinegar, oil, tarragon and thyme in shallow nonmetal dish or heavy-duty resealable plastic bag. Add fish, stirring to coat with marinade. Cover dish or seal bag and refrigerate 20 minutes. Brush grill with vegetable oil. Heat coals or gas heat for direct heat. Remove fish from marinade reserve marinade. Cut eggplant into 1-inch slices cut slices into fourths. Thread fish, eggplant, tomatoes and mushrooms alternately on each of six 15-inch skewers, leaving space between each. Thread 1 clove garlic on end of each skewer. Cover and grill kabobs 5 to 6 inches from medium heat 12 to 15 minutes, turning and brushing 2 to 3 times with marinade, until fish flakes easily with fork. Discard any remaining marinade.1 Serving: Calories 170 (Calories from Fat 65) Fat 7g (Saturated 2g) Cholesterol 30mg Sodium 40mg Carbohydrate 11g (Dietary Fiber 3g) Protein 19g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves