Grilling simplicity: Albacore kebabs

Grilled chunks of fish, bell peppers and onions! Can you say "Yum?"
I found this recipe on the website for SLO Fresh Catch, and it was so easy, it is still hard to believe such a delicious dish could be created with so little effort. All you do is cube the vegies and the fish, coat it in olive oil, season it and grill it until done. Sprinkle on some lemon juice and black pepper and enjoy! I paired it with roasted cauliflower for a super simple and mouth-watering meal.

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Here is the link and the recipe:
http://www.slofreshcatch.com/september-10-12-2013-albacore-caught-by-captain-nakazawa-albacore-kabobs/

September 10-12 2013 Albacore Caught by Captain Nakazawa; Albacore Kabobs

Posted on by margie on September 10th, 2013 | 0 Comments »

serves four

• 1 1/2 lb tuna fillet
• Salt
• Black pepper
• Juice of a lemon
• 3  bell peppers
• 1 medium sweet onion
• Olive oil

Cut your tuna into large chunks, about 2 inches each. Cut the bell peppers in similar sized pieces, and slice the onion into wedges through the root end; this helps hold the onions together on the grill.

Put everything in a large bowl and toss with about a teaspoon of salt and 3 tablespoons of olive oil.
Once everything is coated, skewer them and fire up the grill.
Get the grill good and hot, and lay down your skewers. Do not move them for at least 3 minutes. You want good grill marks. If you don’t have a grill and are using your broiler, ditto for you: Don’t move them for 3-5 minutes.
Gently pick up the end of a skewer top see if you have some browned and blacked bits. If so, turn over and grill for another 2-3 minutes.
Remove the fish and veggies from the skewers, sprinkle lemon juice over everything and grind some black pepper over it all. Enjoy with a crisp white wine, such as a Spanish Albarino, a Pinot Grigio or a Chenin Blanc.