Servings: 4
Ingredients
- 3 lbs. Fish Fillet (sturgeon, swordfish, halibut, or sea bass)
- ⅓ cup olive oil
- 1 Tbsp. Chef Merito® Lime Juice
- 1 cup Chef Merito® Fish Seasoning
- 1 zucchini, chopped
- 2 medium red onions, sliced
- 2 red bell peppers, chopped into ⅓ chunks
- 2 green bell peppers, chopped into ⅓ chunks
- 2 orange bell peppers, chopped into ⅓ chunks
Preparation
- Prepare the fish by rinsing with cold water and then patting dry with a paper towel. Cut into 2-inch cubes and set aside.
- Mix the olive oil, Chef Merito® Fish Seasoning, and Chef Merito® Lime Juice to make a marinade.
- Place the cubed fish fillets into a plastic bag along with the marinade and refrigerate for 1 hour.
- Remove the fish from the marinade and discard the marinade.
- Assemble the kabobs by alternating the fish with the vegetables.*
- Lightly coat the grill with olive oil. Place the kabobs on the grill and cook for about 4-6 minutes on each side, or until the fish flakes easily with a fork.
Suggestions:
Serve with a mixed green salad.
* If using steel skewers, coat them lightly with oil to make it easier to slide the food on and off.