Lemon-Pepper Tuna Kabobs

Ingredients

• 0.5 cup cooking wine dry white
• 16 small mushrooms fresh
• 1 teaspoon ground pepper 
• 1 pound halibut steaks cut into 1-inch pieces
• 0.3 cup juice of lemon fresh
• 2 teaspoons lemon rind grated
• 2 teaspoons olive oil 
• 1 small purple onion cut into eighths
• 1 small bell pepper sweet red cut into 1-inch pieces
• 2 small baby squash yellow cut into 1-inch pieces

Equipment

• sauce pan
• oven
• ziploc bags
• broiler pan
• metal skewers

Directions

1. Combine first 5 ingredients in heavy-duty, zip-top plastic bag; add fish and vegetables. Seal bag; turn bag to coat fish. Marinate in refrigerator 10 minutes.
2. Remove fish and vegetables from marinade.
3. Place marinade in a small saucepan; bring to a boil, and set aside.
4. Thread vegetables onto 2 (12-inch) metal skewers.
5. Place vegetable kabobs on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 3 minutes.
6. While vegetables broil, thread fish on 2 (12-inch) metal skewers.
7. Add fish kabobs to rack. Broil 6 to 8 additional minutes or until vegetables are crisp-tender and fish flakes easily when tested with a fork, brushing occasionally with marinade.
8. Remove fish and vegetables from kabobs.
9. Serve with lemon wedges, if desired.