posted by SueFreeman 06-21-101 11:46 AM
Tri Colored Fish Kabobs with Tomato Chili Sauce
1/2 cup olive oil; extra virgin
zest and juice of one lemon
1 tsp crushed chili pepper flakes
12 oz monkfish, thick sliced and in cubes
12 oz swordfish or tuna, thick sliced and in cubes
12 oz salmon, thick sliced and in cubes
2 red and 2 yellow or orange bell peppers, cut in squares; seeded and cored of course
2 T basil
Salt and Pepper to taste
Tomato Salsa:
8 ripe tomatoes finely chopped
1 clove garlic, minced
1 red fresh chili, cleaned and chopped
3 T olive oil, extra virgin
1 T lemon juice
1 T fresh chopped parsley or basil
pinch of sugar
salt and pepper to taste
In a shallow glass bowl, put oil, lemon zest and juice, chili flakes, pepper to taste. Whisk well and add fish
tossing carefully to coat evenly. Add pepper squares and toss again, carefully and put in fridge for one hour, no longer. The acid will break down the fish and it will get mushy and overcook easily if left too long. Drain saving marinade.
Thread fish and peppers alternating onto oiled metal skewers. If using wooden ones, soak in water first and
then oil them. Put on well oiled grill and grill for 4 minutes. If kabobs move easily off the grill and do not stick, then turn and cook until finished, another 4 minutes. If it sticks it is not cooked enough, leave on longer.
Make salsa by mixing all ingredients. Heat up marinade and add to salsa ingredients and toss. Serve with hot kabobs.