Ingredients
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2 tbsp butter, melted
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1 tbsp olive oil
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1 tsp minced garlic
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1 lb Open Blue™ cobia
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1 large zucchini
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2 bell peppers
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4 wooden skewers
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1/4 cup prepared pesto, for serving
Steps
1
In a gallon size plastic bag, add the butter, oil, and garlic. Mix well.
2
Cut the cobia, zucchini, and peppers into 1-inch pieces. Add to the bag with the marinade, and refrigerate for 30 minutes. Soak the skewers in water while fish marinates.
3
Preheat grill to medium heat.
4
Thread all ingredients onto skewers alternating the cobia with pieces of zucchini and bell peppers. Season with salt and pepper to taste.
5
Grill 8 -10 minutes on oiled rack, turning occasionally, until fish is opaque. Serve with pesto.
