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Add a photoServings: 6
Ingredients
- 2 lb cape shark
- 1/4 c. extra virgin olive oil
- 1/2 c. dry white wine
- 3 Tbsp. lemon juice
- 1 tsp minced fresh dill, or possibly dry
- 1/2 tsp chervil
- 2 x red, green or possibly orange peppers cut 1 1/2" pcs
- 3 x yellow summer squash sliced 1 1/2" pcs Paprika to taste Lemon wedges for garnish
Directions
- Cut cape shark into 1-inch cubes, rinse with water and pat dry. Prepare marinade by mixing extra virgin olive oil, white wine, lemon juice, dill and chervil in a dish large sufficient to hold the fish. Place fish into marinade and place into refrigerator for 1/2 hour to 1 hour.
- Thread fish cubes onto skewers alternating fish with summer squash and peppers. Sprinkle kebabs with paprika and grill or possibly broil for 10 min. Baste frequently with marinade.
- Serve with lemon wedges and rice or possibly pasta.
- This recipe yields 6 servings.
- Comments: Other vegetables such as cherry tomatoes, zucchini, mushrooms etc. can be added or possibly substituted for the peppers and/or possibly yellow squash.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 6 servings | |
| Calories 113 | |
| Calories from Fat 81 | 72% |
| Total Fat 9.17g | 11% |
| Saturated Fat 1.28g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 275mg | 8% |
| Total Carbs 4.34g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.39g | 2% |
| Protein 1.18g | 2% |
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