Tasty kabobs with fresh tuna onions, bell peppers, and mushrooms.
In case you haven’t heard, we’ve been having some awfully weird weather here in Northern California.
It’s been windy, rainy, and (gulp) cold for weeks.
Elise Bauer
The denial extends to my grill.
I don’t care if it’s raining dagnabbit!
You could use any meaty fish for these kabobs.
Elise Bauer
Single skewers are easier to load, but the food rotates around them making them more difficult to turn.
Double skewers are a little trickier to load, but the food stays on them better.
Don’t add vinegar or lemon to the marinade or you’ll “cook” the fish!
Elise Bauer
Drizzle in the olive oil while pureeing, continue to puree until smooth, about 1 to 2 minutes.
Coat the fish and veggies in the marinade.
Set in the fridge for at least an hour and up to overnight.
Elise Bauer
This is important because if the pieces are different widths, some things will be charred and others undercooked.
Alternate pieces of fish with pieces of various veggies, leaving a little space between everything.
Dont crowd the skewer, or the parts that are touching will cook too slowly.
Simple Tip!
Put the onions and bell peppers down first because they take longer to cook.
Prepare the grill for high, direct heat.
Clean the grates and wipe them down with a paper towel that has been dipped in vegetable oil.
Lay the skewers on the grill.
Serve hot or at room temperature.
Drizzle with lemon juice or serve with lemon wedges.
