Inspired by Chef Kathy Gunst/Here & Now, NPR – you can use any type of fish and vegetables making these colorful kebobs. You want around 2 pounds of fish and around 2 cups of vegetables to create 4 very ample kebobs. The fish cooks quickly so use thin slices of vegetables whatever you choose.
- 2 pounds Seafood (Shrimp, whole scallops, tuna, swordfish, cod, etc., – fish cut into 1-inch pieces)
- 2 cups vegetables (Cherry tomatoes, basil leaves, thin slices lemon, thin onion strips, thin strips red, green and or yellow peppers, lemon wedges, etc.)
- 1 lemon, cut into wedges
- 2 tablespoons Fresh Harvest olive oil olive oil (EVOO, or Dill or Milanese Gremolata, or Herbs de Provence, etc.)
- Salt and pepper
Tip – Be sure to clean and grease the grates with grapeseed oil prior to cooking to avoid sticking. Use a spatula instead of tongs to turn the kabobs if needed.
- The idea is to alternate colors and textures on 4 long skewers. Skewer a piece of pepper and then a basil leaf followed by a piece of tuna, then swordfish, then a cherry tomato, a shrimp, etc. It’s best to finish off the skewer with a wedge of lemon to keep everything in place. Brush the olive oil over entire skewers, then sprinkle with salt and pepper.
- Preheat a grill to around 400 degrees. If using wooden skewers be sure to soak them in cold water for about 20 minutes before.
- Place the skewers on the grill and cook for about 8 minutes per side, depending on the type and size of the fish.
Serve immediately. A great side dish is rice or Fresh Harvest garden risotto. Check out our recipe blog for more ideas!