Mojo Fish Kabobs
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!
Servings 6 -8 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.
Calories: 205kcal | Carbohydrates: 2g | Protein: 10g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 24mg | Fiber: 1g | Sugar: 5g