Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds fresh or frozen halibut or sea bass steaks, cut 1 inch thick 1/4 cup water

  2. 1/4 cup lime juice

  3. 3 tablespoons snipped fresh parsley or 1 teaspoon dried parsley flakes

  4. 2 tablespoons olive oil or cooking oil

  5. 1 clove garlic, minced

  6. 1 teaspoon ground cumin Dash black pepper

  7. 3 small zucchini and/or yellow summer squash, cut into 3/4-inch slices (3 cups)

  8. 1 large red sweet pepper, cut into 3/4-inch pieces

  9. 2 cups water

  10. 2 cloves garlic, minced

  11. 2 teaspoons ground coriander

  12. 1 teaspoon ground cumin

  13. 1/2 teaspoon salt

  14. 1/8 teaspoon crushed red pepper

  15. 1 cup uncooked long grain rice

  16. 1/3 cup sliced pitted ripe olives

  17. 3 tablespoons sliced green onions Lime slices, halved Thin red sweet pepper strips

Instructions Jump to Ingredients ↑

  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 1-inch cubes. Place fish in a plastic bag set in a shallow dish. For marinade, in a small bowl combine the 1/4 cup water, the lime juice, parsley, oil, the 1 clove garlic, 1 teaspoon cumin, and black pepper. Pour over fish; seal bag. Marinate at room temperature for 30 minutes, turning bag occasionally. Meanwhile, in a medium saucepan cook zucchini and/or yellow squash and sweet pepper pieces in a small amount of boiling water for 2 to 3 minutes or just until crisp-tender. Drain. For coriander rice, in another medium saucepan combine the 2 cups water, the 2 cloves garlic, the coriander, 1 teaspoon cumin, salt, and crushed red pepper. Bring to boiling. Stir in rice; reduce heat. Cover and simmer for 15 minutes. Remove from heat. Let stand, covered, about 5 minutes more or until liquid is absorbed. Stir in olives and green onions. While rice is cooking, drain fish, reserving marinade. Alternately thread fish, zucchini and/or yellow squash, and sweet pepper pieces onto 12 metal skewers. Brush with the reserved marinade. Place kabobs on the greased unheated rack of a broiler pan. Broil about 4 inches from the heat for 8 to 12 minutes or until fish flakes easily with a fork, turning once. Serve the kabobs with rice. If desired, garnish with lime slices and sweet pepper strips.


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