FISH KEBABS WITH VINAIGRETTE
4 servings
Please read About Grilling and Broiling Fish, and Skewer Cooking.
Cut into 1 ½-inch cubes:
- 1½ to 2 pounds thick, firm fish steaks or fillets, such as swordfish or tuna
Brine, if desired. If using bamboo skewers, soak them in water for at least 30 minutes.
Prepare a medium-hot grill fire, or preheat the broiler (with an oven rack 6 inches from the heating element). Oil the grill rack.
Prepare in a large bowl:
- Vinaigrette, with fresh herbs added
Pat the fish cubes dry and add them to the bowl along with:
- 2 firm-ripe nectarines or peaches, pitted, quartered, and each quarter halved crosswise
- 2 red bell peppers, quartered and each quarter halved crosswise
- 2 red onions, cut into 8 wedges each
Toss to combine and thread everything onto 8 metal or wooden skewers; do not crowd. If broiling, place the skewers on a lightly oiled baking sheet. Grill over direct heat or broil, turning as each side browns and brushing occasionally with any remaining marinade, 10 to 15 minutes. Remove from the grill and serve immediately.