Tuesday, July 5, 2011

Lemongrass Mahi-Mahi Kebabs

2 pounds wild caught mahi-mahi (or white fish of choice), cut into large chunks
1 large red onion
2 large yellow peppers/capsicum
1 large bunch of kale
1 small garlic, minced
2 tablespoons lemongrass paste
1 cup extra virgin olive oil
2 tablespoons butter (optional)
Sea salt and black pepper

You will also need 8 skewers and aluminum foil. 

In a small mixing bowl, combine extra virgin olive oil, fresh garlic and lemongrass paste. Season with sea salt and black pepper, mix well to combine and divide into two small containers. Wash mahi-mahi and dry. Rub 1/2 the lemongrass and extra virgin olive oil mixture generously on the fish. Set aside to marinade for 1 hour.

Cut  yellow peppers/capsicum and onion into equal size large chunks to ensure even cooking. Remove the hard rib off the kale. Cut fish into equal size large chunks (16 pieces).  

Assemble kebabs (refer to the picture). Brush generously with the remaining lemongrass oil (leave some aside for serving). Season with sea salt and black pepper. Place on a sheet of aluminum foil. Place a pat of butter (optional) at the center of the aluminum foil. Place a single kabob on the foil and wrap tightly so that the juices don't leak out when it's on the grill.

Preheat barbecue to 400 F on medium heat. Place kebabs on the barbecue and cook for 5 minutes on each side (10 minutes total). Open up a small portion of the aluminum foil to make sure everything is cooked to your liking.

Remove from the barbecue. Serve hot.

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