Fish Kale Kebabs

1 lb wild caught firm white fish, 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 large lime, juiced

1/2 cup extra virgin olive oil

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, lime juice and lemongrass paste. Season with sea salt and black pepper. 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.  

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 single kebab 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 10 minutes. Open up a small portion of the aluminum foil to make sure everything is cooked to your liking.

Remove from the barbecue. Serve hot.

Creamy Mushroom and Quinoa Stuffed Peppers

6 yellow peppers

1 lb cremini mushrooms, sliced

2 cups cooked quinoa

1 small white onion, chopped

2 tablespoons olive oil

1/2 lemon, juiced

1 tablespoon fresh rosemary, chopped finely

1 tablespoon fresh parsley

2 tablespoons cream cheese

Sea salt and black pepper

Preheat oven to 400 F

In a deep-sided skillet, add olive oil on medium to high heat. Saute onions and mushrooms until soft (about 7 minutes). Add lemon juice, fresh herbs and cream cream. Mix well to combine. Season with sea salt and black pepper.

Cut off stems and remove seeds from inside peppers. Stuff the peppers half full with cooked quinoa. Fill to the top with mushrooms. Drizzle extra virgin olive oil over the top. Season with sea salt and black pepper. Bake for 20 minutes.

Garnish with fresh herbs and sliced tomatoes to serve.

Roasted Balsamic Peppers

5 large red peppers

3 garlic cloves, crushed

3 tablespoons extra virgin olive oil (plus extra)

Good quality balsamic vinegar

Fresh herbs of your choice for garnish

Sea salt and black pepper

Preheat oven to 450 F

Place peppers on a large baking sheet and drizzle with olive oil and balsamic vinegar. Toss in garlic. Season with salt and black pepper. Roast for 30 minutes or until caramelized.

Arrange on a serving platter. Season with sea salt and black pepper. Drizzle with extra virgin olive oil and balsamic vinegar over the top. Garnish with fresh herbs. Serve warm.