By Kendra Nordin, Kitchen Report
Serves 4
For the marinade:
For the kabobs:
1 lb. tuna steak cut into 1-inch cubes (or use halibut, scrod, swordfish, salmon, or scrod)
1/2 green pepper, cut into wedges
1/2 red pepper, cut into wedges
1/2 red onion, cut into quarters
4-8 cherry tomatoes
1. Whisk together the ingredients for the marinade. Pour over the tuna cubes in a nonreactive (glass) dish, cover, and refrigerate for 10 minutes. Turn to coat cubes and refrigerate for an additional 5-10 minutes. (Tip: If you are using bamboo skewers, soak these in water while the fish is marinading so they don’t burn in the oven!)
2. Preheat the boiler.
3. Assemble the kabobs by threading a cherry tomato, tuna cube, green pepper, red pepper, and onion layer. Repeat until the kabob is full, finishing with a cherry tomato. Brush the kabob with any remaining marinade and place on a foil covered baking pan under the broiler for about 3 minutes.
4. Turn the kabobs, brush with marinade, and broil an additional few minutes until the fish is no longer translucent and the vegetables are crisp-tender. Serve immediately with a starch of your choice.
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