Cook time: Serves 6-8
Ingredients: 12 ounces - barramundi, thawed and cut to 1.5" pieces,
1 1/2 cups - pineapple, chunked,
1 - large red bell pepper, cut into 1" pieces,
1/3 cup and 2 teaspoons - olive oil, divided,
1/3 cup - orange juice,
3 tablespoons - lime juice,
1/2 cup - cilantro leaves,
4 - Salt and pepper, to taste,
lime wedges and cilantro sprigs for garnish (optional),
12 ouncesbarramundi, thawed and cut to 1.5" pieces
1 1/2 cupspineapple, chunked
1large red bell pepper, cut into 1" pieces
1/3 cup and 2 teaspoonsolive oil, divided
1/3 cuporange juice
3 tablespoonslime juice
1/2 cupcilantro leaves
4Salt and pepper, to taste
lime wedges and cilantro sprigs for garnish (optional)
“This recipe for Mojo Barramundi Kabobs is skewers of mild fish, pineapple, and peppers. All flavored with a bright and zesty sauce and grilled to perfection. An unexpected yet delicious appetizer!” Recipe and photos are courtesy of Sara of Dinner at the Zoo.
Step 1 Preheat the grill or a grill pan to medium-high heat.
Step 2 Place ⅓ cup olive oil, orange juice, lime juice, garlic and cilantro leaves in a food processor. Processor until thoroughly combined. Add salt and pepper to taste. Reserve ⅓ of the marinade for later use.
Step 3 Place the fish in the marinade and marinate for 20-30 minutes. Do not marinate for more than an hour or the citrus in the marinade will cook the fish.
Step 4 Thread the fish alternately with the pineapple and bell peppers onto 6 or 8-inch skewers. Season with salt and pepper to taste and drizzle with remaining 2 teaspoons of olive oil. You should end up with 6-8 kabobs, depending on the size of your skewers.
Step 5 Place the kabobs on the grill and cook for 2-3 minutes on each side or until fish is opaque. Brush the skewers with the remaining marinade and cook for 1 more minute. Serve immediately, with any extra marinade on the side for dipping. Garnish with lime wedges and cilantro sprigs if desired.
Preparation Notes from Sara
The marinated fish gets threaded onto skewers with fresh pineapple and bell peppers. Since this is an appetizer, I used smaller skewers to make them more portable to grab and eat at a party. Australis Barramundi grills beautifully and the combination of the fish with the zesty sauce, sweet pineapple, and savory peppers will have your guests coming back for seconds.