Fish Kabobs

Fish Kabobs
Photo by William Dickey


  • 1 (8-ounce) grouper fillet
  • 1 (8-ounce) tuna fillet
  • 1 (8-ounce) bottle olive oil-and-vinegar dressing
  • 2 tablespoons lemon juice
  • 1 (8-ounce) salmon fillet, skinned
  • Fresh herb sprigs (optional)
  • ¼ cup chopped fresh Italian parsley
  • + 2 more ingredients
    • 1 tablespoon fresh rosemary, chopped
    • 1 tablespoon pink peppercorns

Cut each fish fillet into 1 1/2-inch-thick slices. Thread half of fish onto 2 skewers placed 2 inches apart. Repeat procedure with remaining fish, and place kabobs in a shallow dish. Stir together dressing and next 4 ingredients. Pour over fish; add fresh herb sprigs, if desired. Cover and chill ...

View full recipe at My Recipes


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