Ingredients
12ozAustralis Barramundi fillets,thawed, cut into 1½-inch pieces
1½cupspineapple chunks
1large red bell pepper,cut into 1 piece
⅓cupolive oil,plus 2 tsp, divided use
⅓cuporange juice
3tbsplime juice
3garlic cloves,minced
½cupcilantro leaves
salt and pepper,to taste
lime wedges,optional
cilantro sprigs,optional
Preparation
Preheat the grill or a grill pan to medium-high heat.
Place ⅓ cup of olive oil, orange juice, lime juice, garlic, and cilantro leaves in a food processor. Process until thoroughly combined. Add salt and pepper to taste. Reserve ⅓ of the marinade for later use.
Place the fish in the marinade and marinate for 20 to 30 minutes. Do not marinate for more than an hour.
Thread the fish alternately with the pineapple and bell peppers onto 6 or 8-inch skewers. Season with salt and pepper to taste, then drizzle with the remaining 2 teaspoons of olive oil.
Place the kabobs on the grill and cook for 2 to 3 minutes on each side or until the fish is opaque.
Brush the skewers with the remaining marinade and cook for 1 more minute.
Serve with any extra marinade on the side for dipping, garnish with lime wedges and cilantro sprigs, and enjoy!
