1 lb fresh halibut or 1 lb scrod fish or 1 lb swordfish or 1 lb salmon or 1 lb tuna steak, cut into 16 one inch thick cubes
1/2 green pepper, cut into strips
1/2 red pepper, cut into strips
1/2 red onion, cut into wedges
4 cherry tomatoes
2 tablespoons extra virgin coconut oil
2 tablespoons lime juice, freshly squeezed
1 tablespoon Dijon mustard
Total Time: 28 minPrep: 20 minCook: 8 minYield: 4Level: easy
Combine the extra virgin coconut oil, lime juice and dijon mustard in a small mixing bowl.
Add fish cubes to the marinade, cover and place in refrigerator; marinate for 15 minutes turning once to coat.
Meanwhile clean, core and cut your veggies.
Thread skewers with veggies and fish, 4 pieces of fish per skewer, and brush kabobs with leftover marinade.
Preheat broiler and place the kabobs on a broiler pan.
Broil about 4 inches from heat for about 6-8 minutes turning once and brush on more marinade when turning.
Feel free to grill them also.
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.