Fish Kabobs

Plan Z Phase: This is a Z2 (ZReduction) recipe.

These fast and fun kabobs can be made with any of your favorite ZReduction approved spices. We’re including here the directions for the Balsamic Pesto dressing to give these that extra something special.

Servings: Each kabob is a 6-8 oz piece of fish, and is 1 serving. Make as many as you have mouths to feed.

Ingredients: 

• 4-6 fillets of white fish of your choice. You’ll want pieces no bigger than 8 oz each. You can ask your fishmonger to cut them up for you. To put on the skewers you’ll need them to be cut in strips.
• wooden skewers
• Your favorite ZReduction approved spice rub (or included below, our Balsamic Pesto dressing)
• Optional: lime and crushed red chili flakes for garnish

Balsamic Pesto:

• 3 cloves of garlic, minced (I use my rasp. Also called a microplane. Be careful, they’re really sharp! For this dish you definitely want fresh garlic, not jar garlic.
• 1 cup of fresh basil leaves
• approx 1/4 cup – 1/3 cup of balsamic vinegar (start with 1/4 and see if you want it runnier)
• 1 tsp of Truvia or to taste
• Salt and pepper

Instructions: 

Preheat your oven to 375 and set a pan with a rack aside to put the fish kabobs on. Start by making the pesto, or whichever spice mixture you want to use. For the pesto, combine all the ingredients in a blender or food processor and blend until it is finely minced. Add water to get a spreadable consistency. Set it aside and put the skewers lengthwise through the each of your fish fillets. Put the fillets on the rack you set aside and brush the pesto onto each kabob, turning them over to brush the other side as well. Put the pan in the oven and set a timer for 20 minutes. The fish is done when it is solid white and firm.

You can also easily grill these instead of baking. Just make sure to use metal skewers on the grill.

Enjoy!

Cheers,