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Fish Kabobs

2 Tbsp extra-virgin olive oil

2 Tbsp fresh lime juice

1 Tbsp Dijon mustard

1 lb fresh halibut, scrod, swordfish,
salmon, or tuna steak, cut 1 “thick

1/2 large red onion, cut lengthwise into quarters

1/2 green bell pepper, cored, seeded, and
cut into 4 wedges

1/2 red bell pepper, cored, seeded, and
cut into 4 wedges

4 cherry tomatoes, stemmed





back home

Combine the oil, juice, and mustard in an 8” x 8” glass baking dish.  Stir to blend.  Cut the fish into sixteen 1” cubes. Add to marinade. Cover and marinate in the refrigerator for 5 – 10 min. Turn fish cubes to coat evenly and chill 5 min. longer.

Preheat the broiler. Drain the fish cubes, reserving the marinade. Separate the onion layers slightly. Thread the fish and vegetables onto four skewers, alternating fish and vegetables. Brush the kabobs lightly with the reserved marinade.

Place skewers on the broiler pan and broil 4” from the heat source, about 3 – 4 min. Turn the kabobs and brush again with the marinade. Broil for 3 -4 min. longer or until the fish is no longer translucent and the vegetables are tender-crisp. Serve immediately. Serves 4

South Beach Diet by Arthur Agatston, MD

Nutrition Info: Cals 216, Total Fat 10g, Sat Fat 1g, Chol 36mg, Sodium 158 mg, Fiber 1 gm