Recipe by Baby Kato
If you marinade the fish for 1/2 hour at room temperature your end result will be a subtle and distinctive flavour. Be careful not to overcook the fish or it will become dry and flavourless. You may substitute with any fresh firm fish you like.
Top Review by lazyme
Delicious! I wanted to use opakapaka (pink snapper) for this but was unable to find any snapper, so I substituted ahi tuna. This was an easy dish to put together and tasted great. Next time, I will not put the bacon on the same skewers as the fish because I overcooked the fish waiting for the bacon to cook completely. Thanks Baby Kato for a great dinner.
- 59.14 ml butter
- 29.58 ml fresh lemon juice
- 14.79 ml fresh parsley, chopped
- 29.58 ml light soya sauce
- 1.23 ml coarse sea salt
- 118.29 ml honey, liquid
- 1.23 ml hot sauce
- 453.59 g red snapper, fresh, 1 1/2-inch cubes
- 158.51 ml cherry tomatoes
- 4 slice bacon, cut into 4 equal pieces each
- 158.51 ml pineapple, fresh, 1 1/2 " cubes
- 1 orange bell pepper, 1-inch squares
- 158.51 ml cremini mushroom, small, whole
- 4 skewers, long, wooden (soaked in water 2 hr)
Directions See How It's Made
- In a medium pan combine, butter, lemon juice, parsley, soya sauce, honey, salt and hot sauce, bring to boil over medium heat for 3 minutes to blend seasonings, remove from heat, stir and set aside until needed.
- Wash and dry fish, cut into 1 1/2" cubes and set aside.
- Cut orange peppers into 1" squares and pineapple into 1 1/2" cubes, also cut each bacon slice into 4 peices.
- Now assemble your 4 kebabs in any fashion you desire; using 4 long skewers and all of the fish, fruit, vegetables and bacon.
- Place the prepared kebabs in a deep dish and pour the sauce over the skewers, let them marinade at room temperature for 30 minutes.
- Cook on grill or broiler for 5 minutes, baste and turn, cook 4 minutes longer (or until fish is done) baste and remove from heat.