Mojo Barramundi Kabobs with Pineapple and Peppers

20m Prep

7m Cook

Serves 6

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For the marinade

  • ⅓ cup olive oil
  • ⅓ cup orange juice
  • 3 tablespoons lime juice
  • ½ cup cilantro leaves
  • salt and pepper, to taste

For the kabobs

  • 12 oz The Better Fish® Barramundi Skinless Fillets, thawed and cut into 1 ½” pieces
  • 1 red bell pepper, large, cut into 1″ pieces
  • 1 ½ cup pineapple, chunked
  • 2 tablespoons olive oil
  • salt and pepper, to taste

For garnish

  • lime wedge
  • cilantro sprigs

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“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.

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