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Grilled Fish Kabobs with Summer Vegetables

Grilled fish kebabs with summer vegetablesMarin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike. Here's her meal plan for this week.

Grilled kabobs of any sort scream SUMMER to me. The key to great kabobs is to cut the meat and vegetables roughly the same size. This way they both finish cooking at the same time. I recommend buying the freshest firm fish you can find. In this recipe I use swordfish, which is a great starter fish for kids because it is so meaty, but any firm fish will do. We also love to drizzle my roasted red pepper sauce over top and I serve it on the side for my son as a dipping sauce.

Servings: 4
Prep time: 15 minutes
Inactive time: 15–30 minutes
Cook time: 12 minutes

Ingredients

  • 1 ¼ pound fresh swordfish, shark or any other fresh firm meat fish, cut into 1-inch pieces
  • 1 medium sized zucchini, cut into 1/2-inch-thick circles
  • 1 red bell pepper, chopped into 1-inch pieces
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon finely chopped fresh or dried dill
  • 1 ½ teaspoons sea salt
  • 1 teaspoon freshly ground pepper
  • 1 cup brown rice
  • my roasted red pepper dressing

Directions

  1. Cook the rice per the package instructions
  2. Toss the fish, zucchini, red bell pepper, olive oil, dill, salt and pepper in a bag so that all pieces are well coated. Place bag in the refrigerator for up to 30 minutes.
  3. Preheat your grill to medium-low heat.
  4. Skewer the fish, zucchini and red bell pepper by alternating each of them.
  5. Place the skewers on the grill turning them every 3-4 minutes so that all sides get grill marks. They are done when the zucchini are soft and the fish is opaque, approximately 12 total minutes.
  6. Place the skewers over the rice and drizzle my roasted red pepper dressing over top or use it as a dipping sauce for the kids.