Escolar Kebabs

These kebabs were grilled but the picture shows the peppers and fish taken off the skewers. I love summer....grilling...sitting on the patio...things just a bit more laid back.  Summer started early with our beautiful weather this year, so we have had quite a few of those evenings already this year.

Last weekend I pulled out a recipe that is an old favorite...and we invited a friend over who was temporarily single for the weekend....and made these.  Served with our favorite harvest grain blend from Trader Joes and roasted broccoli...great meal.

Paul got escolar instead of tuna since that's what he found at Sendiks.  Escolar does come with some warnings about GI distress due to the fish oil.  I was a bit worried about that when we were eating it; however, it seemed like kebabs were the way to go...no one was eating a large portion of the fish. Consider yourself warned!  No problems here with that, so I guess the portions worked.

Not sure where the original recipe is from since it's been cardworthy for years.  It's also been changed quite a bit by me (surprise).  The original had some of the marinade reserved for a dipping sauce and called for peanut oil.  That's not how I make it, but go for it if you don't mind the tiny bit of fuss.

Tuna Kebabs with Ginger and Chile Marinade
3 T rice vinegar
2 T grated ginger
2 T olive oil
2 T sesame oil
2 T honey (agave nectar this time)
1 serrano pepper. chopped
1 T chopped cilantro
Mix all together and marinate 1 lb tuna (or escolar) for 30 minutes or so.
Skewer with onion and red pepper and grill.

Tuna Kebabs with Ginger Chile Marinade



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