I grill all year long, but my family especially loves it when the weather turns nice. We tend to eat outside on the deck, and it’s great for the kids to be riding bikes and playing basketball while I’m cooking the food on the grill. This is the epitome of family time. These Mahi Mahi and Vegetable Kabobs are the perfect recipe to try if you’re wanting to get your kids to like fish and vegetables. It’s colorful, fresh and full of clean flavors. Mahi Mahi is mild, a low calorie, low-fat source of protein, and it also has B-complex vitamins, selenium and omega-3 fatty acids. Serve these kabobs with grilled asparagus or squash and zucchini this Easter or Passover dinner for something different and unexpected. It’s a healthy low carbohydrate main dish.
Mahi Mahi and Vegetable Kabobs
4 (4-ounce) mahi-mahi, cut into 1-inch pieces
2 pints cherry tomatoes (about 2 cups)
1 large yellow bell pepper, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
3 tablespoons olive oil
2 teaspoons blackened spice or jerk seasoning
1/2 teaspoon salt
1. Thread mahi-mahi cubes, tomatoes, yellow pepper and onion among 6 (8-inch) skewers. Drizzle skewers evenly with olive oil and season with seasoning and salt.
2. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). Grill skewers, covered, 6 minutes per side or to desired degree of doneness.
Note: If using wooden skewers, soak at least 30 minutes before grilling to prevent burning.