Apple Halibut Kabobs Recipes

Steps:

• Combine wine, oil, lime juice, chopped onion, salt, thyme and pepper; mix well.
• Marinate remaining ingredients in mixture 1 to 2 hours.
• Thread apple, pepper, onion and halibut on long metal or bamboo skewers; repeat five times on each skewer, ending with apple.
• Broil or grill 4 to 5 inches from heat 6 to 8 minutes or until fish flakes when tested with a fork.
• Serve warm or cold. Makes 4 servings.

Steps:

• Halve zucchini lengthwise and then cut into 1/2-inch slices. Pour about 3 to 4 tablespoons of olive oil into a large skillet and heat over medium-high heat. Add the zucchini and season generously with salt. Saute until zucchini starts to soften, but is not fully cooked, about 5 minutes. Remove from heat.
• Meanwhile, cut the fish into 1-inch cubes for the kabobs and place in a large mixing bowl. Add the tomatoes and remaining olive oil, lemon juice, lemon zest, salt, pepper, and oregano. Toss until fish and tomatoes are well coated. Add zucchini once cooled.
• Assemble skewers and pour the remaining marinade over them. Cover with plastic wrap and refrigerate until ready to grill. Skewers can be left to marinate for 30 minutes but no longer than 1 1/2 hours since the lemon juice will start to "cook" the fish.
• Heat a grill or grill pan over medium-high heat.
• Grill skewers and baste with remaining marinade, turning once after several minutes on the first side, until fish is just cooked through but not flaking apart, about 7 to 9 minutes total. Serve immediately.

Steps:

• Cut fish into 1-in. pieces. On metal or soaked wooden skewers, alternately thread the fish, green pepper, onion, pineapple and tomatoes. In a small bowl, whisk the sauce ingredients until blended., On a lightly oiled grill rack, grill kabobs, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork, basting occasionally with sauce.

Steps:

• Mix first half of ingredients together in a non-reactive dish or large Zip Lock bag. Soak skewers in water until needed. Slice fish and peppers in to 1" or 1½" cubes/squares.
• Marinate fish for 1 to 2 hours at room temperature before cooking. Drain and save marinade for basting.
• Skewer fish and vegetables together and grill about 10 to 15 (depends or the size of your fish) minutes over Medium heat. Basting with reserved marinade.
• Note:.
• Getting nice cubes of fish will be easier if you start with a roast or a fillet vs. a steak.
• Lemon juice will actually cook the fish while marinating. Do not over marinate.
• Adding a little (very little) Apple or Hickory wood chips will add to the flavor.
• I found that the marinate time was better at about 3 to 4 hours if you have large pieces of fish. Say 1½" to 2" chunks. You may not want to leave it out that long, try the first hour or two in the refrigerator and the last few at room temperature Just for safety.