The sweet red bell peppers in this four-ingredient, superfast dish complement the garlicky bite of pesto and are packed with potent, cancer-fighting antioxidants.
Portions: 4 servings (serving size: 1 skewer and 1 lemon wedge)
King fish (cut into 1-inch chunks)--1 1/2 pounds
Red bell pepper, cut into 1-inch chunks--1 large
Basil pesto--3 Tbsp.
White wine vinegar--2 Tbsp.
Preheat broiler (tandoor will be ideal)
Place fish and bell pepper in a shallow dish. Drizzle pesto and vinegar over fish mixture; toss to coat
Let fish mixture stand 5 minutes.
Thread fish and pepper alternately onto each of 4 (12-inch) skewers; sprinkle evenly with salt
Place skewers on a jelly-roll pan coated with cooking spray
Broil for 8 minutes or until desired degree of doneness, turning once
(The following recipe has been shared by The Gateway Hotels & Resorts)