Receta Grilled Fish Kabobs With Mediterraneansalsa

• 8 bamboo skewers, soaked in water for a at least 1 hour
• 3/4 c. plus 2 T extra virgin olive oil, divided
• 2 T lemon juice
• 2 T fresh parsley, washed, dry, chopped
• 1 T fresh thyme, washed, patted dry, chopped or possibly 1 teaspoon dry
• 1 lg. garlic cloves, peeled, ends removed, chopped
• Black pepper, to taste
• 1 1/2 lbs. hard fleshed fish, such as halibut, sea bass or possibly shark, washed, patted dry, cut into 1 1/2 inch cubes
• Mediterranean Salsa (recipe follows)
• 1 lemon, cut into 8 wedges, then cut in half to make 16 pcs
• 1 red, yellow or possibly green bell pepper, washed, cored, seeded and cut into 1 1/2 inch squares
• 1 lg. red bell pepper, washed
• 12 lg. basil leaves, washed, dry or possibly 1 1/2 T dry
• 1 lg. garlic clove, peeled, ends removed, chopped
• 1 jalapeno chili or possibly other warm chili, washed, veins and seeds removed, finely chopped
• 4 oil packed sun dry tomatoes, liquid removed and minced
• 1/2 sm. red onion, peeled, ends removed, minced
• 1/4 c. extra virgin olive oil
• 1 T balsamic vinegar
• 1 T red wine vinegar
• Salt to taste
• Pepper to taste
• 2 lg. tomatoes, washed, seeded, diced
• 3 T minced black olives

Direcciones