Subj : Grilled Seafood - 09
To : All
From : Dave Drum
Date : Sat Jul 09 2022 11:19:56
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Grilled Tuna Kebabs
Categories: Seafood, Vegetables, Citrus, Mushrooms, Herbs
Yield: 4 servings
1 1/2 lb Tuna, swordfish or sturgeon
- steaks
1 Red bell pepper
1 Bell pepper
1 sm Sweet onion
10 lg Button mushrooms
2 Lemons; in wedges
MMMMM--------------------------MARINADE-------------------------------
1/2 c Extra virgin olive oil
2 tb Onion; chopped
1 tb Fresh rosemary; chopped
1 ts Salt
1/2 ts Black pepper
2 cl Garlic
CUT INTO BITE-SIZED PIECES: Cut all the fish and veggies
into similar-sized pieces; this helps everything lay
flat when it is on the grill.
MARINATE THE FISH AND VEGETABLES: To make the marinade,
puree the onion, rosemary, garlic, salt and pepper in a
food processor. Drizzle in the olive oil while pur++eing,
continue to pur++e until smooth, about 1-2 minutes.
Coat the fish and veggies in the marinade. Set in the
fridge for at least an hour and up to overnight.
THREAD ONTO SKEWERS: When skewering the fish and
vegetables, pierce the fish against the grain, and
select pieces of veggies that are close to the same size
as your fish. This is important, because if the pieces
are different widths, some things will be charred and
others undercooked.
You also want to be careful when loading up the skewers;
it's easy to stab yourself by accident!
Alternate pieces of fish with pieces of various veggies,
leaving a little space between everything. DongCOt crowd
the skewer, or the parts that are touching will cook too
slowly.
Note that by threading the skewers with assorted veggies
and fish, some things will be cooked more or less than
others, as some things take longer to cook than others.
If you want all of your items to be cooked perfectly,
use a separate skewer for the onions, one for the tuna,
one for the bell peppers, etc. Put the onions and bell
peppers down first because they take longer to cook.
GRILL ON HIGH, DIRECT HEAT: Prepare the grill for high,
direct heat. Clean the grates and wipe them down with a
paper towel that has been dipped in vegetable oil. Lay
the skewers on the grill.
Don't move them until the fish pieces are well browned
on one side, about 3-6 minutes.
Then using tongs, carefully turn the skewers over and
cook them until they are seared on the other side.
Serve hot or at room temperature. Drizzle with lemon
juice or serve with lemon wedges.
By Elise Bauer
RECIPE FROM:
https://www.simplyrecipes.com
Uncle Dirty Dave's Archives
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