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Grilled Tuna Kebabs

Ingredients:

1 1/2 pounds tuna, swordfish or sturgeon steaks (used albacore and ahi tuna)
1 red bell pepper
1 green bell pepper
1 small onion (sweet if available)
6-10 large button mushrooms
2 lemons, cut into wedges

Marinade:

1/2 cup olive oil
2 tablespoons chopped onion
1 tablespoon chopped fresh rosemary (used fresh dill)
1 teaspoon salt
1/2 teaspoon black pepper
2 garlic cloves

Cut all the fish and veggies into similar-sized pieces; this helps everything lay flat when it is on the grill.

To make the marinade, purée the onion, rosemary, garlic, salt and pepper in a food processor. Drizzle in the olive oil while puréeing, continue to purée until smooth, about 1-2 minutes. Coat the fish and veggies in the marinade. Set in the fridge for at least an hour and up to overnight.

When skewering the fish and vegetables, pierce the fish against the grain, and select pieces of veggies that are close to the same size as your fish. This is important, because if the pieces are different widths, some things will be charred and others undercooked. You also want to be careful when loading up the skewers; it’s easy to stab yourself by accident!

Alternate pieces of fish with pieces of various veggies, leaving a little space between everything. Don’t crowd the skewer, or the parts that are touching will cook too slowly.

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. Don’t move them until the fish pieces are well browned on one side, about 3-6 minutes. Then using tongs, carefully turn the skewers over and cook them until they are seared on the other side.

Serve hot or at room temperature. Drizzle with lemon juice or serve
*I found this in my favorite foodie site Simply Recipes. Elise suggested you can also cook separately the veggies from the fish. For mine it turned out perfectly well. I don’t mind my veggies to have charcoal marks and the smokiness. I made extra of the marinade to baste the  kebabs. It keep everything moist and juicy. enJOY!!!

Source: Simply Recipes

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