Seabass Or Mahi Kabobs Recipe
Make Seabass Or Mahi Kabobs Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade
Fish and Vegetables
To Finish / Grill
Method
Marinade
- 1
Prepare marinade
Mince the garlic and grate or finely mince the ginger. In a medium bowl whisk together the olive oil, lemon juice, soy sauce, white wine (if using), honey, minced garlic, minced ginger, smoked paprika, sea salt, black pepper and red pepper flakes until combined. Stir in the chopped parsley.
- 2
Taste and adjust
Taste the marinade and adjust seasoning — add a little more lemon for brightness, a pinch more salt if needed, or a touch more honey if you prefer sweeter glaze. Reserve about 3 tablespoons of the marinade to brush the kabobs while grilling (set aside in the refrigerator).
Fish and Vegetables
- 3
Cut fish
Pat the fillets dry with paper towels. Cut the sea bass or mahi-mahi into 1 to 1 1/4-inch cubes. Try to make pieces roughly the same size so they cook evenly.
- 4
Prepare vegetables
Core and cut the bell peppers into 1-inch squares. Peel and cut the red onion into 1-inch pieces (separate into layers). Slice the zucchini into 1/2-inch rounds or half-moons about 1-inch wide. Leave cherry tomatoes whole.
- 5
Marinate fish and veg
Place the fish cubes in a shallow dish or resealable bag and add about three-quarters of the marinade, reserving the set-aside 3 tablespoons. Add the prepared vegetables to a separate bowl and toss with the remaining marinade. Marinate the fish for 15–30 minutes and the vegetables for 10–20 minutes at room temperature (or up to 1 hour in the refrigerator). Do not marinate fish longer than 1 hour to avoid the flesh becoming mushy.
Assemble and Grill
- 6
Soak skewers & preheat grill
If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning. Preheat the grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan or broiler, preheat accordingly and lightly oil the grates or pan.
- 7
Thread kabobs
Thread the marinated fish and vegetables onto skewers, alternating pieces (fish, pepper, onion, zucchini, tomato, repeat) leaving a small gap between pieces so heat circulates. Aim for 3–4 fish cubes per skewer depending on size, balanced with vegetables.
- 8
- 9
Grill
Place the skewers on the preheated grill. Cook 3–4 minutes per side, turning once or twice, until fish is opaque and flakes easily with a fork and vegetables are tender and slightly charred. Total cook time per skewer should be about 8–10 minutes depending on fish thickness and heat. Avoid overcooking the fish.
- 10
Finish and rest
During the last minute of grilling, brush skewers with the reserved marinade again (if it was kept refrigerated, discard any marinade that touched raw fish or cook it in a small saucepan until bubbling for 1–2 minutes before using). Remove skewers from the grill and let rest for 2 minutes.
- 11