[aghiowa]

Fish and Fruit Kabobs

Description:
"Juicy, ripe nectarines lend the youthful taste of summer to this
mild-flavored fish. Add an exquisite touch of sweetness by brushing
with the apple juice-rosemary glaze."
Notes: You will have to count points for the 3 T. juice

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound fresh or frozen halibut steaks -- cut 1" thick
4 nectarines -- cut into 1 1/2" pieces
2 medium zucchini -- sliced 3/4" thick
3 tablespoons apple juice or orange juice
1 tablespoon olive oil
1 teaspoon lemon peel -- finely shredded
1 tablespoon lemon juice
1/2 teaspoon dried rosemary -- crushed
2 cloves garlic -- minced
1/4 teaspoon salt
1/4 teaspoon black pepper

Thaw fish, if frozen. Remove skin and bones. Rinse fish; pat dry with paper towels. Cut into 1" pieces. On 8 long skewers alternately thread fish, nectarines, and zucchini, leaving about 1/4" between pieces.

In a small bowl combine the apple juice, olive oil, lemon peel, lemon juice, rosemary, garlic, salt and pepper. Brush the kabobs with apple juice mixture.

For a charcoal grill, place kabobs on the greased rack of an uncovered grill directly over medium-hot coals. Grill for 8-12 min or till fish flakes easily when tested with a fork, turning and brushing kabobs once with apple juice mixture.

For a gas grill, preheat grill. Reduce heat to medium high. Place kabobs on greased grill rack directly over heat. Cover and grill as above.

Or place kabobs on the greased unheated rack of a broiler pan. Broil about 4" from the heat for 8-12 min, turning and brushing once with apple juice mixture.