Spicy Fish Kabobs
By: Tommy Thompson
Chunk, skewer, marinate and grill it's that simple
I’m allergic to fish – unless it’s fried. But I will make an exception, especially on a spring evening when I come home with some fish that’s “grillable.” But it’s got to be something more special than just a slab of meat on the grill to interest my family and me.
Fish kabobs, skewered chunks of firm-fleshed fish like swordfish, cobia, tuna or wahoo, are perfect for the grill. They cook quickly and involve little preparation. One to 1⁄2-inch chunks are easily cut from fish steaks. Allow about one half pound of fish per serving. I do recommend using two skewers at a time, allowing better control while turning the kabobs. While there are literally hundreds of recipes for marinades, ranging from bottled Italian dressing to elaborate, specialty nut oil and exotic spice combinations, a simple chipotle marinade does wonders to bring a spicy note to the fish without overpowering its natural flavor.
Serve your kabobs over a bed of rice or orzo pasta aside a veggie or two. For an optional sauce, try my simple, salty, bacon vinaigrette, served with the kabobs. A bit on your fork, along with a bite of fish, will melt in your mouth. Just remember this rule: fish needs to taste like fish and everything goes well with bacon!
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