Grilled Tuna Kebabs

From Simply Recipes
Serves 4

1 1/2 pounds tuna, swordfish or sturgeon steaks
1 red bell pepper
1 green bell pepper
1 small onion
6-10 large button mushrooms
2 lemons, cut into wedges
1/2 C olive oil
2 T chopped onion
1 T chopped fresh rosemary
1 t salt
1/2 t black pepper
2 garlic cloves

Cut all the fish and veggies into similar-sized pieces.

To make the marinade, puree the onion, rosemary, garlic, salt and pepper in a food processor. Drizzle in the olive oil while pureeing, continue to puree until smooth, about 1-2 minutes. Coat the fish and veggies in the marinade. Set in the fridge for at least an hour and up to overnight.

When skewing the fish and vegetables, pierce the fish against the grain, and select pieces of veggies that are close to the same size as your fish. This is important because if the pieces are different widths, some things will be charred and others undercooked.

Alternate pieces of fish with pieces of various veggies, leaving a little space between everything. Don't crowd the skewer, or the parts that are touching will cook too slowly.

Prepare the grill for high, direct heat. Clean the grates and wipe them down with a paper towel that has been dipped in vegetable oil. Lay the skewers on the grill. Don't move them until the fish pieces are well browned on one side, about 3-6 minutes. Then using tongs, carefully turn the skewers over and cook them until they are seared on the other side.

Serve hot or at room temperature. Drizzle with lemon juice or serve with lemon wedges.