Any firm fish such as halibut or sturgeon will also work well with this technique as it will stand up to the overnight marinating and be less prone to falling apart on the grill. You will get close to the same result by marinating the fish for only twenty minutes, though I do find overnight is best with this relatively low acid mixture. If you don’t like tomatoes or onions, use your favourite veggie instead.
Time: 30 minutes (plus overnight marinating)
Serves: 2
Ingredients:
2 tablespoons extra virgin olive oil 1 tablespoon fresh lemon juice ¼ teaspoon kosher salt ¼ teaspoon fresh ground black pepper ¼ teaspoon cayenne pepper ½ teaspoon paprika 1 clove garlic – finely chopped or crushed 1 pound tuna loins (or other firm fish) – cubed to 1” 1 medium onion – cut into eight wedges 2 Roma tomatoes – quarteredPreparation:
In a small bowl, mix together the olive oil, lemon juice, salt, black pepper, cayenne and garlic.
Place the fish in a zipper seal bag along with the marinade, remove any excess air and refrigerate overnight.
Preheat your barbecue grill on medium.
Skewer the fish cubes alternating with the onion and tomato pieces using a total of four skewers. Reserve left over marinade for basting.
Place the skewers on the grill for five minutes, then turn, baste and cook for another five minutes or until fish is cooked through.
Remove the skewers from heat, let rest for two minutes, then serve.