1 kg Mahi Mahi steak(s) cut into cubes - *See alternate Kosher fish varieties listed below *
A pretty combination of thickly sliced red onions, zucchini cut into 1" rounds, eggplant - skin on, cut in about the same size as zucchini,
capsicum - any colour, mushrooms, other summer squash, etc. I also like cherry tomatoes! Use what is available fresh and is good to eat.
1/4 cup soy sauce
2T orange zest
1/4 cup orange juice
1 T lemon juice (freshly squeezed)
2 T sesame oil
2 T vegetable oil
2 T tomato paste
2 large garlic cloves, pressed or minced
1/2 tsp pepper
1 tsp ginger,freshly grated
Cut the fish into 1-1/2 inch chunks.
In a medium bowl, place all the marinade ingredients together and whisk well. Divide all the veggies and fish into 12 piles so that each skewer will have equal amounts of everything and your guests won't whinge that "He got more mushrooms than I did"
Place the fish on the skewers, alternating with the vegetables. Brush all over with the marinade. You can do this up to one-hour ahead- no longer or the fish will begin to break down because of the acid in the marinade.
The marinade can be made up to a day ahead of time and kept separately in a container in the fridge.
Now, prepare a fire in a charcoal grill.
When the coals are ready, lightly oil the rack and let it heat for a bit before putting the skewers on. Place the brochettes on the grill and cook, covered for about 5 minutes. Turn and brush again with the marinade, and continue this until the fish is opaque all the way through and tender when flaked with a fork.
This is so incredibly delicious that you will want to be trying the marinade out on other foods. It IS THAT GOOD!
Kosher Fish List <--- click here for a list of kosher fish
Swordfish is NOT Kosher. Instead, use Blue Marlin, Yellowfin Tuna, or Mahi Mahi for this recipe to be