Broiled Lemony Pike with Mixed Vegetables Kabobs Recipe

Broiled Lemony Pike with Mixed Vegetables Kabobs Recipe

  • 1 cup garlic flavored olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons snipped fresh rosemary
  • 1 teaspoon grated lemon peel
  • 1 teaspoon Morton Lite Salt® Mixture
  • 1/2 teaspoon freshly ground black pepper
  • 4 (5 ounce) pike fillets
  • 2 Roma tomatoes, sliced 1/4-inch thick
  • 1 large zucchini, sliced 1/4-inch thick
  • 1 Japanese or baby eggplant, sliced and quartered
  • 1 red onion, quartered
  • Fresh lemon quarters (optional)
  1. Whisk together olive oil, lemon juice, rosemary, lemon peel, Morton Lite Salt(R) Mixture and pepper; set aside. In large shallow glass dish, arrange fish fillets. On 10-inch skewers, alternate vegetables; place skewers in same pan. Drizzle marinade over fish and vegetable kabobs. Cover and refrigerate at least 30 minutes. (If fish and vegetables do not absorb marinade, discard before cooking).
  2. Set oven control to broil and/or 550 degrees F. Preheat 10 minutes. Place kabobs on rack in broiler pan with tops 3 to 4 inches from heat. Broil 10 minutes; add fish fillets to broiler pan. Broil fish about 8 to 10 minutes, turning once. Serve fish immediately with vegetable kabobs and additional fresh lemon, if desired.
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