| 1. |
Combine oil, juice, and mustard in 8x8" glass baking dish. Stir to blend. |
| 2. |
Cut halibut into sixteen 1" cubes. Add in one layer to marinade. Cover and marinate in fridge for 5-10 minutes. Turn fish cubes to coat evenly and chill 5 minutes longer. |
| 3. |
Pre-heat broiler. Drain fish, reserving marinade. |
| 4. |
Separate onion layers slightly. Thread the fish and vegetables onto 4 skewers, alternating fish cubes with onions, peppers, and tomatoes. Brush with marinade. |
| 5. |
Place skewers on broiler pan and broil 4" from heat, about 3 minutes. Turn kabobs and brush again with marinade. |
| 6. |
Broil 3-4 minutes longer or until the fish is no longer transparent and vegetables are tender crisp. |
| 7. |
Serve immediately. |
| 8. |
Note: based on recipe from the South Beach Cookbook. |
