Lemony Skewered Fish & Vegetables Recipe
Ingredients
| Lemon Marinade (recipe follows) | ||
| 1 1/2 to 2 pounds firm-textured fish steaks such as swordfish, halibut, or shark, cut into 1-by l l/2 inch cubes | ||
| 2 small zucchini, cut into 1/4 inch thick slices | ||
| 1 large mild red onion, cut into 1-inch chunks | ||
| 2 large red or green bell peppers, seeded and cut into 1-inch squares | ||
| Mushrooms | 18 Large | |
| Salt | To Taste | |
Directions
Prepare Lemon Marinade.
Add fish cubes to marinade in bowl; stir to coat.
Cover and refrigerate for at least 3 hours or until next day, mixing gently once or twice.
Lift fish from marinade.
Add zucchini, onion, bell peppers, and mushrooms to marinade; stir to coat.
Lift vegetables from marinade (discard marinade).
Thread fish cubes alternately with vegetables on 6 long, sturdy metal skewers.
Place skewers on a well-greased grill 4 to 6 inches above a solid bed of hot coals.
Cook, turning several times, until fish flakes when prodded in thickest part (10 to 12 minutes).
Season to taste with salt.
Add fish cubes to marinade in bowl; stir to coat.
Cover and refrigerate for at least 3 hours or until next day, mixing gently once or twice.
Lift fish from marinade.
Add zucchini, onion, bell peppers, and mushrooms to marinade; stir to coat.
Lift vegetables from marinade (discard marinade).
Thread fish cubes alternately with vegetables on 6 long, sturdy metal skewers.
Place skewers on a well-greased grill 4 to 6 inches above a solid bed of hot coals.
Cook, turning several times, until fish flakes when prodded in thickest part (10 to 12 minutes).
Season to taste with salt.
Chef
