Skip to main content Skip to main content

Spicy Fish Kabobs

Chunk, skewer, marinate, grill—it's that simple

Grilled fish kabob meets bacon vinaigrette—savory and satisfying.

I'm allergic to fish—unless it's fried. But I will make an exception, especially on a spring evening when I come home with some fish that's “grillable.” But it's got to be something more special than just a slab of meat on the grill to interest my family and me.

Fish kabobs, skewered chunks of firmfleshed fish like swordfish, cobia, tuna or wahoo, are perfect for the grill. They cook quickly and involve little preparation. Oneto 11/2-inch chunks are easily cut from fish steaks. Allow about one half pound of fish per serving. I do recommend using two skewers at a time, allowing better control while turning the kabobs. While there are literally hundreds of recipes for marinades, ranging from bottled Italian dressing to elaborate, specialty nut oil and exotic spice combinations, a simple chipotle marinade does wonders to bring a spicy note to the fish without overpowering its natural flavor.

Serve your kabobs over a bed of rice or orzo pasta aside a veggie or two. For an optional sauce, try my simple, salty, bacon vinaigrette, served with the kabobs. A bit on your fork, along with a bite of fish, will melt in your mouth. Just remember this rule: Fish needs to taste like fish and everything goes well with bacon!

The marinade only requires a few ingredients.

Chipotle Marinade

  • Juice of 2 oranges

  • Grated zest of one orange

  • 7.5-ounce can chipotles in adobo

  • 1/4 cup olive oil

In a food processor, blend the ingredients. Then, pour over the skewered fish in a nonreactive or glass dish, cover with plastic wrap and refrigerate at least one hour. Makes enough to marinate 4 skewers.

Chunks of firm-fleshed fish marinate before grilling.

Bacon Vinaigrette

  • 1/2 pound bacon, finely chopped

  • 3 tbsp. vegetable oil

  • ¼ cup minced shallots

  • 2 tbsp. sherry vinegar

  • 2 tbsp. dry sherry

  • Salt and pepper

Cook the bacon in the oil over medium heat until almost crispy. Then add shallots and cook, stirring frequently, until they start to brown, about 5 minutes. Add vinegar and sherry, scraping the bottom of the pan to deglaze it. Serve at room temperature. Makes about one cup. FS

First Published Florida Sportsman Magazine April 2015

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Recommended Articles

Recent Videos

Magazine Cover

GET THE MAGAZINE Subscribe & Save

Digital Now Included!


Give a Gift   |   Subscriber Services

Preview This Month's Issue

Buy Digital Single Issues

Don't miss an issue.
Buy single digital issue for your phone or tablet.

Buy Single Digital Issue on the Florida Sportsman App

Other Magazines

See All Other Magazines

Special Interest Magazines

See All Special Interest Magazines

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Get the top Florida Sportsman stories delivered right to your inbox.

Phone Icon

Get Digital Access.

All Florida Sportsman subscribers now have digital access to their magazine content. This means you have the option to read your magazine on most popular phones and tablets.

To get started, click the link below to visit and learn how to access your digital magazine.

Get Digital Access

Not a Subscriber?
Subscribe Now