Simple Light Summer Fish Kabobs
Ingredients
Ingredients for fish kabobs:
- 2 lbs. halibut (or other firm fish of your choice)
- 1 medium eggplant
- 1 large eggplant
- 1 green zucchini
- 1 yellow zucchini
- 1 medium purple onion
- 2 lemons (zest and juice)
- fresh dill (about ½ cup packed)
- 1/3 cup olive oil
- 1/2 tsp. black pepper (freshly ground)
- 1 tsp. garlic salt course
Ingredients for yogurt sour cream topping:
- 1/3 cup Greek yogurt
- 1/3 cup sour cream light
- 1 1/2 tbs. lemon juice fresh
- 1 1/2 tbs. dill freshly chopped
- garlic salt
- black pepper
Instructions
Instructions for fish kabobs:
- Cut eggplant, zucchini and purple onion into large even pieces (1½ inch) and place in a large bowl.
- Cut the fish into large even 1 1/2-inch cubes.
- Finely chop the fresh dill.
- Coat vegetables and fish pieces in fresh lemon juice, lemon zest, dill, olive oil, salt and freshly ground black pepper. Mix well for even coating.
- Carefully assemble vegetables and fish onto skewers and cook on a hot grill or a grill pan rotating on both sides for even cooking for about three minutes on each side.
Instructions for yogurt sour cream topping:
- Combine Greek yogurt, sour cream, fresh lemon juice and zest, freshly chopped dill salt and black pepper.
- Mix well to combine and serve along with the warm fish kabobs.
Notes
A Reisterstown resident, Huppit Bartov Miller is an Israeli-American educator, cook and food blogger for afooda.com. Recipes and photos courtesy of Huppit Bartov Miller.
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