Asian-Inspired Fresh Fish Skewers

1 pkg. wooden skewers (6″)
6 clove garlic
3 tbsp. ginger (grated)
1 cup green onion (rough chop)
2 cup cilantro (rough chop)
½ cup peanut oil
¼ cup soy sauce
1 tbsp. Sriracha sauce
1 tbsp. fish sauce
1 tbsp. sesame oil
salt
pepper
8 oz. mushrooms (stems removed)
1 red bell pepper (large, 1″ pieces)
1 yellow bell pepper (large, 1″ pieces)
1 red onion (1″ square pieces)
1 Asian eggplant (¼” rounds)
1 zucchini (¼” rounds)
16 oz. grape tomatoes
2 lb. fish fillets (fresh, firm, 1″ pieces)
non-stick cooking spray

Place the skewers in a bowl of water; let soak for 30 minutes. Combine the garlic, ginger, green onion, cilantro, peanut oil, soy sauce, Sriracha sauce, fish sauce, sesame oil, salt and pepper to taste in a blender and puree until smooth. Set aside.

Place the mushrooms, red and yellow bell peppers, red onion, eggplant, zucchini, tomatoes, and fish into a large bowl or pan. Pour the marinade over the veggies and fish and gently mix together. Cover and refrigerate for 20 to 30 minutes to marinate.

Preheat a grill or grill pan to high. Remove the wooden skewers from the water, then randomly thread them with fish and vegetables. Spray the grill with non-stick cooking spray and grill the skewers for 4 to 5 minutes per side, or until done. Enjoy this end-of-summer treat on Labor Day with your favorite sides!

Recipe By:

Chef Ryan Covert

Prep + Cook Time:

1 hr 10 mins

Serving Size:

4 servings

As featured in…

Aug. 29, 2018 Coupon Book