Grilled Fish Kabobs

Friday, October 8, 2010 @ 07:10 AM

Using fish on skewers is not new to those of us that live near large bodies of water. For a healthy and tasty grill night, fish is always an option instead of chicken. The next time you fire up your Brinkmann grill, why not try one of these delicious fresh fish kabob recipes.

Grilled Orange Shark Kabobs

grated peel of 1/2 an orange

The juice of 1 orange (about 1\3 of a cup)

1/4 cup corn oil

1/4 cup minced onion

1/4 tsp. dried rosemary leaves crushed

1/4 tsp. dried thyme leaves crushed

1/4 tsp. salt

1 lb. Mako Shark cut into 1 inch pieces (can substitute with sea scallops or halibut)

12 medium mushrooms.

Directions: combine Orange peel, juice, oil, onion, rosemary, thyme and salt in a shallow dish. Add fish, marinate 1 hour, stirring occasionally. Arrange fish & mushrooms on skewers and brush with marinade while grilling over medium heat. About 4 minutes per side.

Serve on brown rice (optional)

Grilled Salmon Kabobs with a Kick

1 1\2 lb salmon fillets cut into 1 1\2″ cubes

1 Tbsp. brown sugar

1 tsp. salt

1 tsp. garlic powder

1 tsp. black pepper

1 tsp. smoked paprika

1\2 tsp. onion powder

1\2 tsp. cayenne

1\4 tsp. chili powder

1\8 tsp. ground cumin

Place the salmon cubes in a resealable bag. Combine the dry ingredients into a rub. Sprinkle over the fish. Toss to coat. Place in fridge for half an hour.

Thread onto skewers and grill, covered, over medium heat, about 4 minutes per side.

Serve with brown rice & fresh tossed salad.

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2 Responses to “Grilled Fish Kabobs”

  1. hot sauce says:

    Watch out for this really hot sauce! The 357 Mad Dog hot sauce is a total hot knock out and it even comes with a warning on the label. They claim 6 million Scoville Units in the sauce. Use only a small drop!

  2. wigelnyatt says:

    Great with fish kabobs and all sorts of BBQ.

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