Grilled kebabs allow you to cook both lean protein and fresh vegetables at once for a quick and convenient meal. This version combines firm white fish with summer squash for a light and healthy dinner option that is perfect for warmer weather.

Tip: Pacific rockfish was used in this recipe, but Pacific halibut or another firm white fish can be substituted. See How to Choose Healthy Fish.

Yield: 4 to 6 servings

Preparation time: 30 minutes

Grilling time: 15 minutes

Ingredients

Fish

• ½ cup fresh squeezed orange juice
• ¼ cup chopped fresh cilantro
• 3 cloves garlic, grated
• 1 tbsp olive oil
• ¼ tsp salt
• 1/8 tsp ground black pepper
• 1.5 lbs. firm white fish, cut into 24 large pieces

Squash

• 2 medium zucchini, cut into 12 large pieces
• 1 tsp olive oil
• 1/8 tsp salt
• 1/8 tsp ground black pepper
• 6 grill skewers or wood skewers (pre-soaked)

Directions

1. To prepare the fish, in a medium bowl whisk together the orange juice, cilantro, garlic, 1 tablespoon of olive oil, ¼ teaspoon of salt and 1/8 teaspoon ground black pepper. Add the fish pieces and stir to coat. Let marinate for 15 minutes.
2. To prepare the squash, place the zucchini in a large bowl. Add the 1 teaspoon of olive oil, 1/8 teaspoon of salt, and 1/8 teaspoon ground black pepper. Stir to coat the zucchini with oil and seasonings.
3. Preheat the grill to medium-high (about 400 degrees Fahrenheit). Prepare the kebabs by sliding on 1 piece of zucchini, 4 pieces of fish and a second piece of zucchini for each skewer.
4. Brush the grill grate with olive oil. Grill the kebabs 4 to 6 minutes, flip and grill 4 to 6 additional minutes, until the fish flakes and the vegetables are tender.

Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.