1 pound salmon filet and/or bluefish, skinned and cut into 1-inch cubes
40-50 pieces of a mixture of chopped vegetables (choose from red, yellow, and green peppers, fennel, cherry tomatoes, zucchini, onion, mushrooms - use whole or halved)
Salt and pepper
2 tablespoons fresh lemon juice
1/2 cup pitted mixed olives
3 to 5 fresh basil leaves or mint leaves, minced
1. Soak 4 to 12 wooden skewers (depending on size) in water for at least 10 minutes to keep them from burning under the broiler. Preheat broiler.
2. Alternate cubes of fish with vegetables on each skewer, leaving at least 11/2 inches on one end to handle. Place on a broiler pan or cookie sheet, brush with olive oil, and sprinkle with salt and fresh-ground pepper.
3. Place kabobs under the broiler for 3 to 6 minutes per side until well browned. Pour lemon juice evenly over the kebobs and serve garnished with mixed olives and and basil or mint.
Per serving (based on 6): 228 calories, 18 grams protein, 4 grams carbohydrates, 2 grams sugar, 16 grams fat, 48 milligrams cholesterol, 344 milligrams sodium, 2 grams dietary fiber.