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Fish Kebabs with Tomato-Caper Salsa

Developed by Sara Quessenberry for Cleveland Clinic Wellness

Packed with protein, vitamins and minerals, this easy-to-prepare grilled fish dish features chunks of zucchini and cod or halibut, plus a refreshing salsa.

Yield: 4 servings

Ingredients:
Salsa
1 pint grape or cherry tomatoes, quartered
3 scallions, thinly sliced
2 teaspoons capers, drained and chopped
1/4 cup chopped flat leaf parsley
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1/4 teaspoon freshly ground black pepper
Kebabs
1 tablespoon extra virgin olive oil
1/2 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

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

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