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These colorful skewers contain scallops, which are naturally low in total and saturated fat.
1. Perboil green peppers for 2 minutes.
2. Alternately thread first three ingredients on skewers.
3. Combine next five ingredients.
4. Brush kabobs with wine/oil/lemon mixture, place on grill (or under broiler).
5. Grill 15 minutes, turning and basting frequently.
Yield:4 servings--Serving Size: 6 oz scallop kabob
Each serving provides:
Total fat: 6 g
Saturated fat: less than 1 g
Cholesterol: 43 mg
Sodium: 355 mg
National Heart, Lung, and Blood Institute
Pour remaining marinade into another large resealable plastic bag; add the onion, apple and red pepper. Seal bag and turn to coat. Refrigerate fish and apple mixture for 4-6 hours, turning occasionally.
Drain fish, discarding marinade. Drain fruit and vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread the fish, onion, apple, and red pepper.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 inches from the heat for 6-10 minutes or until fish flakes easily with a fork and fruit and vegetables are tender, turning and basting frequently with reserved marinade. Makes 4 Servings Prep: 20 minuptes plus marinating (6 hours). Grill: 10 minutes.
Source: Taste of Home
By LRP from LWL, MA