Sea Bass Ceviche Kebabs With Avocado Melon Salsa Recipes

Steps:

• Soak bamboo skewers in water at least one hour prior to grilling.
• Prepare grill on high heat, clean and oil the grill grates, this is important step, don't skip it or you'll have fish stuck all over your grill and none on your plate.
• Cut fish into approx 1&1/2" cubes.
• Combine the next 8 ingredients in a resealable bag.
• Put fish into bag, and push out as much air as possible and seal bag.
• Refrigerate for 30 minutes.
• No more than 30-35 minutes or you will taste nothing but the citrus and lose the flavor of the fish.
• While the fish is marinating, GENTLY but thoroughly combine the ingredients for the salsa and refrigerate.
• Remove fish from marinade and thread onto bamboo skewers.
• Grill on high heat 2-1/2 minutes on one side, flip and grill 2-1/2 minutes on the next side.
• DO NOT OVERCOOK.
• You want to sear the outside of the fish, but not allow it to dry out.
• Serve fish kebabs with salsa on the side.

Steps:

• Mix orange juice, 2 tablespoons lemon juice, 1 tablespoon olive oil, chili powder and cayenne pepper in large bowl. Add shark; toss to coat. Let stand at room temperature 30 minutes.
• Combine orange cubes, onion, cilantro, garlic, chili, remaining 1 tablespoon lemon juice and 1 tablespoon olive oil in medium bowl. Season to taste with salt and pepper. Gently mix in avocado. Let salsa stand up to 1 hour.
• Preheat broiler. Thread shark on 4 skewers, dividing equally. Broil until just opaque in center, turning occasionally, about 8 minutes. Serve kebabs with salsa.