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Soak 8 wooden skewers in water. Heat grill to medium. Cut the fish into 1 1/2-inch cubes.
With a sharp knife or vegetable peeler, remove strips of peel (not the white pith) from 2 lemons. Cut the other 2 lemons into wedges and set aside.
Alternately thread fish cubes and pieces of lemon peel on each skewer. Drizzle with oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Cook the kebabs, turning frequently, for 10 minutes. Serve with the lemon wedges and fresh chervil.
This recipe has the following nutrient totals:
Protein 50.1 g
Carbohydrates 3.92 g
Iron 0 mg
Fiber 1.18 g
Calcium 0 mg
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