Fish & Mango Kabobs
Ingredients:
3 oz Fresh Salmon Steak
3 oz Tuna Steak
1 Zucchini, cut into chunks
1 ripe Mango, peeled and cut into cubes
1 Lime, cut into wedges
1 Tablespoon of Chili Sauce
Kandice: This week, we decided to make "Fish & Mango Kabobs" from a new book I got called, "Just 100 Calories". We recommend this book to any healthy eaters out there. Each recipe in the book is only 99 calories or less! Unfortunately, we don't have a picture of the cover this time ... Sorry!
Josh: Anyways ... skewers are a great and creative tool to use. There's pretty much no end to what you can put on them. The original recipe called for zucchini, mango, tuna steak, and swordfish, but we opted out of the swordfish and chose salmon instead. First we had to preheat our broiler and line our broiling rack with tinfoil. Then we threw our bamboo skewers into water to let them soak. We also tossed in the fish as well to allow them to thaw properly since we had bought frozen fish.
CAUTION: Please be sure to soak your skewers for an hour or so. Even though we had soaked our skewers they still ended up burnt. The best way to avoid this is by putting the skewers into the water right as you start prep work, or, if possible, a little beforehand.
While the fish was thawing, I had cut the zucchini into chunks and had peeled and diced the mango. By the time this was complete, the fish were thawed enough to dice.
Tip: Be careful when cutting and handling raw fish/meat. If you have two cutting boards, it would be a good idea to use one for everyday items and the other exclusively for raw meats. This way the bacteria from the raw meat doesn't get on your fruits and vegetables.
Once the mango, zucchini and fish was cut, I started to thread everything onto the skewers. There's no real rhyme or reason as to an order. Like Salmon? Make a Kabob with mostly fish on it! Or if you really only like fruit and vegetables, then just alternate the mango and zucchini. When all of the Kabobs were ready, I brushed a small amount of chili sauce on each side of each Kabob to give it a little kick of flavoring.
Kandice: Then we placed the kabobs into the oven for 5-7 minutes, making sure to turn them at least once, so that each side cooked evenly. After they were done, I made a simple sauce that went well with everything on the kabobs.
Dipping Sauce
2 Tablespoons Chili Sauce
4 Tablespoons Lowfat Plain Yogurt
1 Tablespoon chopped Cilantro
Kandice: All that was really needed to make the dipping sauce was some fresh cilantro (chopped fine), plain yogurt, and chili sauce. To make the sauce I mixed together the cilantro and plain yogurt. I then added the chili sauce. We used a little extra chili sauce then what the recipe called for, but it still tasted good. It's honestly all about how you want it to taste, so don't be afraid to play around with the measurements! To finish it all off we put lime wedges on the plates as an added bonus; because lime juice on fish is very good!
Josh: This recipe was very easy, and it was fun creating each one depending on what we liked.
Kandice: Now we would like you to comment below, or send us an e-mail with your favorite Kabob ingredients! Josh and I will try them and see which one we like best. Then we'll announce it right here on our blog!
Josh: Also, if you don't already know, JK Daily Special now has a Facebook Fan Page! Look us up on there for updates, discussions, pictures, and more! Thanks for reading!
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