Grilled Mahi Mahi Brochettes

Name: Grilled Mahi Mahi Brochettes
Yield: Serves 4
Cuisine: American
Ingredients: 8 baby onions, peeled and blanched; 1 pound (455 g) mahi mahi fillets, cut 1¼-inch (3-cm) cubes; 8 firm grape or cherry tomatoes; ½ large yellow bell pepper, seeded, stemmed and cut into 1½-inch (4-cm) squares; 3 tablespoons unsalted butter; 8 firm grape or cherry tomatoes; Kosher salt and freshly ground pepper; 2 tablespoons lemon juice; Big pinch smoked paprika; Kosher salt and freshly ground pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Also known as kebabs, this simple but colorful recipe could be adapted to any firm flesh fish or shellfish. You can also cook them on a charcoal or gas grill.

Ingredients

1 pound (455 g) mahi mahi fillets, cut 1¼-inch (3-cm) cubes
8 baby onions, peeled and blanched

Americas
United States
Fish course
Pescatarian
Gluten-free
California

Method

Alternately thread the fish, onions, bell pepper, and tomatoes on 4 metal or wood skewers (soaked for at least 30 minutes). Melt the butter and lemon juice together in a small pan and season with salt, pepper, and paprika. Brush the brochettes with this mixture.

Heat a stovetop grill pan over medium-high heat and grill the brochettes on all sides until nicely marked and the fish is cook