This recipe for mojo fish kabobs is skewers of mild fish, pineapple and peppers, all flavored with a bright and zesty sauce and grilled to perfection. An unexpected yet delicious appetizer!
This post has been sponsored by Australis Barramundi. Thank you for supporting the brands that make Dinner at the Zoo possible!
I have been entertaining a lot this summer, and fun finger foods have been the theme when it comes to cooking for my guests! I’ve been doing a lot of skewered food, because it’s always more fun to eat snacks off a stick. I recently made these mojo fish kebabs and they were a huge hit – grilled fish, pineapple and red peppers, all seasoned with a zesty mojo sauce. This is the ultimate summer appetizer!
First let’s talk about the fish. I have made a concerted effort to include more fish in my family’s diet, which has gotten much easier now that I’ve discovered Australis Barramundi.
Australis Barramundi can be found in the freezer section, and there are so many things that I love about this product. First of all, this is a mild fish and it doesn’t have a strong fishy odor; even my kids happily eat it. This fish comes pre-portioned into individual servings which means that you can just take out what you need and use the rest another time. Australis Barramundi is frozen on the same day its harvested, and modern freezing methods lock in the freshness and nutritional benefits. This is an ocean farmed fish and is raised with no hormones, additives or colorants and has no traceable levels of mercury, PCBs or other contaminants, which is really important to me. And best of all, it tastes great, especially in kabob form!
For this mojo fish, I cut my Australis Barramundi fillets into pieces and give them a quick dip in a mojo marinade. Mojo is a Cuban sauce that’s made with olive oil, citrus and garlic. I added fresh cilantro to my mojo for more flavor and that bright green color. The mojo comes together in just minutes in the food processor. Make sure to reserve some of your marinade to brush over the kabobs after they’re cooked.
The marinated fish gets threaded onto skewers with fresh pineapple and bell peppers. Since this is an appetizer, I used smaller skewers to make them more portable to grab and eat at a party. Australis Barramundi grills beautifully and the combination of the fish with the zesty sauce, sweet pineapple and savory peppers will have your guests coming back for seconds.
This is a sponsored post written by me on behalf of Australis Barramundi.
Mojo Fish Kabobs
- 12 ounces Australis Barramundi fillets thawed and cut into 1 and 1/2 inch pieces
- 1 1/2 cups pineapple chunks
- 1 large red bell pepper cut into 1 pieces
- 1/3 cup + 2 teaspoons olive oil divided use
- 1/3 cup orange juice
- 3 tablespoons lime juice
- 3 cloves of garlic minced
- 1/2 cup cilantro leaves
- salt and pepper to taste
- For garnish : lime wedges and cilantro sprigs optional
- Preheat the grill or a grill pan to medium-high heat.
- Place 1/3 cup olive oil, orange juice, lime juice, garlic and cilantro leaves in a food processor. Processor until thoroughly combined. Add salt and pepper to taste. Reserve 1/3 of the marinade for later use.
- Place the fish in the marinade and marinate for 20-30 minutes. Do not marinate for more than an hour or the citrus in the marinade will cook the fish.
- Thread the fish alternately with the pineapple and bell peppers onto 6 or 8 inch skewers. Season with salt and pepper to taste and drizzle with remaining 2 teaspoons of olive oil. You should end up with 6-8 kabobs, depending on the size of your skewers.
- Place the kabobs on the grill and cook for 2-3 minutes on each side or until fish is opaque. Brush the skewers with the remaining marinade and cook for 1 more minute. Serve immediately, with any extra marinade on the side for dipping. Garnish with lime wedges and cilantro sprigs if desired.