2 small zucchini or yellow squash, halved lengthwise and cut crosswise in 1/2 in. thick slices
1 cup fresh sugar snap peas, trimmed
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp cayenne pepper
3 tbsp olive oil
1/4 cup orange juice
1 cup quick-cooking couscous
1 tsp finely shredded orange peel
1 1/2 cups reduced-sodium chicken broth
Instructions
Rinse fish and pat dry. Cut into 1-inch cubes. Set aside.
In a covered medium saucepan, cook carrots in a small amount of boiling water for 1 minutes; add squash and cook for 1 minute more. Drain.
On 6 skewers, alternately thread fish cubes, squash, carrots, and sugar snap peas, leaving a 1/4 in. space between pieces. Set kebabs aside.
In a small bowl, stir together cumin, coriander, salt, black pepper, and cayenne pepper. In a medium saucepan, heat oil over low heat. Add spice mixture; heat and stir for 1 minute. Trnsfer 2 tbsp of the spice mixture to a small bowl and whisk in orange juice.
Stir couscous into remaining mixture in the saucepan. Cook and stir for 1 minute. Add ornge peel and broth. Bring to a boil; cover and remove from heat. Let stand.
Brush orange juice mixture on the kebabs. Place on greased rack directly over medium coals. Grill uncovered, about 10 min. or until fish falkes easily with a fork, turning and brushing with remaining orange juice mixture halfway through grilling. Serve with couscous.
Originally Submitted
6/3/2009
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