Saturday, April 18, 2009

Pesto Halibut Kebabs with Couscous

Here's a healthy recipe that is quick and easy to make. It took me less than 20 minutes from start to finish. Halibut is a mild tasting and firm fish that holds up well to kebab-ing. The recipe came from Cooking Light and I served it over couscous with mango salsa stirred in, because I had half a container of it in the fridge. Alternately, you could stir dried cranberries, pine nuts, and parsley into the couscous, or anything else you like.

4 servings (serving size: 1 skewer)


  • 1 1/2 pounds halibut, cut into 1-inch chunks
  • 1 large red bell pepper, cut into 1-inch chunks
  • 3 tablespoons prepared basil pesto
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon salt
  • Cooking spray


Preheat broiler.

Place fish and bell pepper in a shallow dish. Drizzle pesto and vinegar over fish mixture; toss to coat. Let fish mixture stand 5 minutes.

Thread fish and pepper alternately onto each of 4 (12-inch) skewers; sprinkle evenly with salt. Place skewers on a jelly-roll pan coated with cooking spray. Broil for 8 minutes or until desired degree of doneness, turning once.

For the Couscous

Bring 1 cup of water to a boil. Add 3/4 cup of couscous, turn off heat, and cover. Let sit for 5 minutes, then fluff with a fork and stir in 1/2 cup of mango salsa.

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