Salad-Bar-in-a-Box with Fish Sticks recipe

Servings: 4 skewers (2 lunch servings)

Pack a salad mix of your choice and add it to this fish “sandwich” kebab.



1 small zucchini
1-1/2 pound swordfish steak or other stiffer white fish such as halibut
1/2 cup vinaigrette dressing (use the one here for the TLC sandwiches)
4 tomato slices
4 thin skewers of choice

Salad-Bar-in-a-Box with Fish Sticks recipe | Teflon™
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Slice the zucchini into thin discs. Cut the fish into 1-inch squares. Place both in the dressing and marinade for 30 minutes. In a large skillet with Teflon™ nonstick coating sauté the fish and zucchini, turning carefully so as not to break up the fish. Let cool to room temperature and then thread the skewers, alternating tomatoes, fish and zucchini. Roll foil around each skewer separately for lunch take-away.   

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