Ingredients
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2 red bell peppers
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1 zucchini
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1/2 cup cilantro
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4 cloves garlic
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1/4 cup lemon juice
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1 tbsp crushed red pepper flakes
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3 tbsp olive oil
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1/2 lb halibut
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1/2 lb tuna
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1/2 lb salmon
Steps
1
Soak 24 wooden skewers in water while you prepare the other ingredients. Chop the bell peppers into 2-inch squares and cut the zucchini into ½-inch slices. Finely chop the cilantro and the garlic and place in a large mixing bowl. Mix together with the lemon juice, red pepper flakes and olive oil. Add salt (in moderation) and pepper to taste.
2
Remove the skin from the halibut and salmon, and cut into 2-inch cubes. Place salmon and halibut in a bowl with the cilantro mixture. Cut tuna into 1-inch cubes and add to the rest of the fish. Mix fish and herb mixture until sauce is evenly distributed and fish is well coated.
3
Using 2 skewers per kabob, thread fish alternately with bell pepper and zucchini.
4
Heat a gas or charcoal grill to medium heat. Grill kabobs without turning for 6-8 min. or until fish is opaque and nice grill marks form. Turn and grill for an additional 5-7 minutes, or until fish is cooked throughout.
Tips
Fish sticking to the grill? Let it cook a little longer and then try turning again.
Comments
If you like it spicy, add another tbsp. crushed red pepper or a chopped chili pepper to the marinade.