Tropical Lime Fish Kebabs
These fish kebabs can be broiled in oven for a quick weeknight meal, or add them to your next grilling menu. Tuna steak is marinated in a sweet and salty mix of lime juice, pineapple juice and soy sauce. Then it is loaded on skewers with fresh pineapple, veggies and extra lime slices for a burst of citrus flavor.
TIME TO TABLE:
20 minutes prep, 15 minutes cooking.
3 tablespoons pineapple juice
2 tablespoons fresh Paramount Citrus lime juice
1 tablespoon soy sauce
1.5 lbs. tuna steak
½ of a pineapple, cut into 12 large chunks
1 large red bell pepper, cut into 12 pieces
1 large onion, cut into 12 segments
12 slices Paramount Citrus limes
6 grilling skewers or pre-soaked wood skewers
Extra lime wedges for serving
1. In a medium shallow dish stir together the pineapple juice, lime juice and soy sauce. Cut the tuna steaks into 18 large cubes. Add the tuna to the marinade and toss gently to coat. Let sit 5 minutes.
2. For each kebab, slide 1 slice of lime onto the skewer followed by a piece of bell pepper, tuna, onion, pineapple, tuna, pineapple, onion, tuna, bell pepper and another lime slice.
3. To broil, preheat the broiler to high. Place the kebabs on a broiling pan coated with vegetable oil. Broil for 4 to 6 minutes on each side until the kebabs begin to brown and the tuna is cooked to your desired doneness. To grill, heat the grill for high, direct heat cooking. Coat the grate with vegetable oil. Grill 4 to 6 minutes on each side, until the kebabs have seared and the tuna is cooked to your desired doneness. Serve with extra lime wedges.