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Receta Grilled Fish Kabobs With Mediterraneansalsa
by CookEatShare Cookbook

Grilled Fish Kabobs With Mediterraneansalsa
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  Raciónes: 12

Ingredientes

  • 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

  1. Soak skewers in water. In a large plastic bag or possibly a medium, non reactive bowl, put together 3/4 cup extra virgin olive oil, lemon juice, parsley, thyme, garlic and black pepper; stir to blend. Place fish in mix; toss lightly to coat. Seal or possibly cover and marinate for 30 min in refrigerator.Preheat grill. Remove fish from marinade; reserve marinade. Thread fish onto skewers alternately with lemon pcs and bell peppers. Brush grids of barbecue with remaining 2 tbsp extra virgin olive oil. Place skewers on rack and grill, turning frequently, till fish is just barely opaque, about 8 to 11 min. Spoon Mediterranean Salsa on serving platter. Arrange kabobs on top. Serve immediately.
  2. Serves 4.
  3. Place oven rack 5 to 6 inches from broiler element. preheat broiler. Line broiler pan or possibly baking sheet with foil. Place red pepper on top. Roast on all sides till entire pepper is charred, about 15 to 20 min. Remove from oven and wrap the charred pepper in the aluminum foil used to line pan. Allow to rest 5 min. Remove foil; when cool sufficient to touch, remove core and seeds. Cut into a medium dice.Using a food processor fitted with the metal blade, process basil leaves and garlic till finely minced. Add in jalapeno or possibly other chili, sun dry tomatoes and red onion; process 10 seconds. Add in extra virgin olive oil, balsamic vinegar, red wine vinegar, salt and pepper; process 5 seconds. Carefully remove blade and stir in bell pepper, tomatoes and olives. May be used immediately or possibly covered and refrigerated up to 24 hrs. Makes about 2 cups.
  4. Cook's note: Use caution when working with fresh chilies. Wash work surface and hands thoroughly upon completion. Don't touch your eyes.