Recipe: Fish Kebabs with Tomato-Caper Salsa

Add this tasty fish dish into the mix to expand your grilling options! Featuring chunks of zucchini and cod or halibut, a simple marinade and fresh, homemade salsa, it’s packed with protein, vitamins and minerals (and plenty of phytonutrients).

Ingredients

Salsa
1 pint grape or cherry tomatoes, quartered
3 scallions, thinly sliced
2 teaspoons capers, drained and chopped
¼ cup chopped flat leaf parsley
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
¼ teaspoon freshly ground black pepper

Kebabs
1 tablespoon extra virgin olive oil
¼ teaspoon paprika
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 pound cod or halibut fillet, cut into 2-ounce pieces (8 pieces total)
1 medium zucchini, cut into 1-inch pieces

Directions

1. To make the salsa: In a medium bowl, stir together the tomatoes, scallions, capers, parsley, lemon juice, oil and pepper.
2. To make the kebabs: In a medium bowl, stir together the oil, paprika, salt and pepper. Add the fish, and stir to coat. Thread 2 pieces of fish and 2 pieces of zucchini onto a skewer. Repeat with 3 more skewers.
3. Heat the grill to medium-high. Grill the kebabs 5 to 6 minutes (they should release easily), then flip them and cook until the fish is opaque throughout (about 5 minutes more).
4. Top the kebabs topped with the salsa, and serve.

Nutritional information

Yields 4 servings

Per serving:

Calories 229
Total fat 10g
Saturated fat 1g
Protein 26g
Carbohydrate 9g
Dietary fiber 2g
Sugar 4g
Added sugar 0g
Cholesterol 0mg
Sodium 159mg

Developed by Sara Quessenberry for Cleveland Clinic Wellness.