Spicy Fish Kebobs


"A Moroccan-inspired recipe to use pieces of firm, fatty fish."
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100 m servings
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Original recipe yields 3 servings

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  1. 1. Remove any skin and dark areas from fish steak and cut into 30 cubes.
  2. 2. Puree all remaining ingredients except bell peppers and onion in a blender or food processor.
  3. 3. Pour puree over fish and toss to coat evenly. Marinate in refrigerator for at least 1 hour.
  4. 4. Seed peppers and remove cores and fiber. Cut into 30 squares. Cut onion into about 8 wedges top to bottom and separate the layers.
  5. 5. Thread one piece of fish, one piece of bell pepper and one piece of onion on a metal skewer and repeat four times. Then repeat with five more skewers for a total of six skewers each with five pieces of fish.
  6. 6. Broil or grill till fish is cooked to your liking. Actual time will vary.


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