Game & Fish Dish
O'NEILL'S FISH KABOBS
•
1 (8 ounce) Tuna fillet
1 (8 ounce) Tuna fillet •1 (8 ounce) Grouper fillet
1 (8 ounce) Grouper fillet •1 (8 ounce) Salmon fillet, skinned
1 (8 ounce) Salmon fillet, skinned •1 (8 ounce) bottle olive oil and vinegar dressing
1 (8 ounce) bottle olive oil and vinegar dressing •½ cup chopped fresh Italian parsley
½ cup chopped fresh Italian parsley •1 tablespoon fresh rosemary, chopped
1 tablespoon fresh rosemary, chopped •1 tablespoons lemon juice
1 tablespoons lemon juice •1 teaspoon pepper
1 teaspoon pepper Mixed vegetables of your choice such as onion, bell pepper, mushrooms.
Cut each fish fillet and vegetables into 1½ inch thick chunks. Thread fish and vegetables onto skewer alternating the fish and vegetables. Place kabobs into a shallow dish. Stir together dressing and next four ingredients. Pour mixture over kabobs. Chill at least 30 minutes. Remove kabobs from marinate, discarding marinade. Grill covered on the Sikes Cooker over high heat (400 to 500) 4 minutes on each side or until fish reaches desired degree of doneness.
