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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

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