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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 (8-ounce) tuna fillet |
1 (8-ounce) grouper fillet |
1 (8-ounce) salmon fillet, skinned |
1 (8-ounce) bottle olive oil-and-vinegar dressing |
1/4 cup chopped fresh italian parsley |
1 tablespoon fresh rosemary, chopped |
1 tablespoon pink peppercorns |
2 tablespoons lemon juice |
fresh herb sprigs (optional) |
Directions:
1. Cut each fish fillet into 1 1/2-inch-thick slices. Thread half of fish onto 2 skewers placed 2 inches apart. Repeat procedure with remaining fish, and place kabobs in a shallow dish.
2. Stir together dressing and next 4 ingredients. Pour over fish; add fresh herb sprigs, if desired. Cover and chill 30 minutes.
3. Remove fish from marinade, discarding marinade.
4. Grill, covered with grill lid, over high heat (400° to 500°) 4 minutes on each side or until fish reaches desired degree of doneness.
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