Easy Grilled Fish Kebabs
Serve with green cabbage slaw

• 1 1/2 pounds tuna, shark, or halibut steaks
• 4 lemons
• Extra-virgin olive oil (use about 1 tablespoon in an Olive Oil Mister)
• Kosher salt (about a teaspoon)
• Fresh ground black pepper
• Fresh parsley

Cut the fish into 1 1/2-inch cubes. With a sharp knife or vegetable peeler, remove strips (quarter size disks) of peel from two of the lemons, leaving the white pith behind. Cut the other two lemons into wedges for serving and set aside.

Alternate threading fish cubes and pieces of lemon peel on each skewer. Arrange on a plate and spray with olive oil and liberally sprinkle with salt and pepper.

Light a charcoal grill and allow the coals to burn until covered with gray ash or heat a gas grill to medium. Cook the kebabs, turning frequently, for 10 minutes.

Serve with the lemon wedges and garnish with fresh chopped parsley.

Per Serving (using tuna): 191 Calories; 8g Fat (36.5% calories from fat); 2g Saturated Fat; 27g Protein; 4g Carbohydrate; trace Dietary Fiber; 43mg Cholesterol; 359mg Sodium. Exchanges: 3 1/2 Lean Meat; 0 Fruit; 1/2 Fat.

Per Serving (using shark): 175 Calories; 7g Fat (37.2% calories from fat);1g Saturated Fat; 24g Protein; 4g Carbohydrate; trace Dietary Fiber; 58mg Cholesterol; 404mg Sodium. Exchanges: 3 1/2 Lean Meat; 0 Fruit; 1/2 Fat

Per Serving (using halibut): 152 Calories; 5g Fat (28.3% calories from fat); 1g Saturated Fat; 24g Protein; 4g Carbohydrate; trace Dietary Fiber; 36mg
Cholesterol; 376mg Sodium. Exchanges: 3 1/2 Lean Meat; 0 Fruit; 1/2 Fat.

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