"SHARK ON A STICK" with SALSA

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 387.6
  • Total Fat: 18.3 g
  • Cholesterol: 90.1 mg
  • Sodium: 325.6 mg
  • Total Carbs: 14.1 g
  • Dietary Fiber: 5.4 g
  • Protein: 42.5 g

View full nutritional breakdown of "SHARK ON A STICK" with SALSA calories by ingredient


Introduction

Shark Week recipe: use Sea Bass, Tuna, or Swordfish if you're afraid to go near the water! Shark Week recipe: use Sea Bass, Tuna, or Swordfish if you're afraid to go near the water!
Number of Servings: 4

Ingredients

    24 oz Sea Bass (fish) cut into 1" X 1" pieces for kabobs. Or leave whole for grilling or baking.
    MARINADE:
    .25 cup Orange Juice
    1 fl oz Lemon Juice
    1 tbsp Olive Oil
    1.5 tbsp Chili powder
    2 serving Cayenne Red Pepper 1/8 tsp
    Let fish stand at room temperature for 30 minutes in marinade.
    SALSA RECIPE
    1 fruit (2-5/8" dia) Oranges, peeled, seeded, & cut into cubes.
    .5 cup Red Onion Raw (1/4 cup, 40g or 1.4oz) , chopped
    4 tbsp Cilantro, raw chopped
    1 clove Garlic chopped fine
    1 pepper Jalapeno Peppers chopped (seed first!)
    1 fl oz Lemon Juice
    1 tbsp Olive Oil
    Combine above ingredients in medium bowl. Season with
    0.25 tsp Salt
    .25 tsp Pepper, black
    Chop up the avocado.
    1 fruit without skin and seeds Avocados, California (Haas)
    Chill salsa in fridge for an hour.

Tips

Don't over cook. Try this with different fish.


Directions

Make salsa first. Chill in ice box.
Make marinade. Let stand with fish in it.
Pre heat broiler or grill.
Prepare kabobs or oil pan.
Broil 8 minutes, turning occasionally, till just opaque in center.

Serving Size: 6 oz each person. 4 servings per recipe.

Number of Servings: 4

Recipe submitted by SparkPeople user REVCORNIE.