Sunday, December 30, 2012

Krazy for Kebabs!

Last Tuesday in February and its another blue sky day! My dad was hitting golf balls today it was so warm! He was even wearing shorts! I was not wearing shorts, thank you very much…body temp is still out of wack (thank you UC)…but I did get a chance to go out and enjoy this early spring day!
kebabs of bright flavors, textures, and colors!
And I guess I was inspired again to serve up a summery meal! Mahi Mahi Kebabs with Lemon Rice! This is a great meal that is fast, easy, and fun! Who doesn’t get excited when colorful kebabs show up on their plate?!
This recipe worked great with the gorgeous Mahi Mahi we picked up at Lobsta Bakes. Not only is it wild, ocean caught, and fresh from that morning, but Mahi Mahi’s meaty texture makes it PERFECT for a kebab! Now don’t let the “meaty” description fool you — it may be meaty, but it isso moist and tender, and not at all “fishy.” In fact…none of Lobsta Bakes’ fish are “fishy”….that’s because they’re so fresh!
Ok back to the kebabs! Here’s what you’ll need:
wooden skewers — soak in water for at least 30 minutes to prevent them from burning
mahi mahi — or another steaky fish — cut into 1 inch cubes
bell pepper – cut into 1 in pieces
onion – halved, then quartered
cherry tomatoes
Here’s what you’ll need for the marinade:
juice of 1 lemon
2 tsp EVOO
several “shakes” of dried oregano…probably about 1/2-1 tsp
1/2 tsp dijon mustard
1 drop of agave….great measurement, eh? Just a drop!
salt and pepper
After you get all of your skewer items cut, prepare your marinade. Add all the ingredients into a big bowl except the EVOO.  Stir to combine.  Then slowly stream in the EVOO as you whisk. Then, put your kebab pieces in the bowl and toss to coat.  (I used my hands — a cook’s best tool!) Let it marinate for about 20-30 minutes.  We were pressed for time, so I only marinated for 5-10. Grill on a grill pan for about 4 minutes a side. We covered the pan with a big lid to speed up the cooking time.
kebabs -- deconstructed
Next, the lemon rice.  Prepare your brown rice in veg stock, following the package directions.  After it is done cooking, and before you fluff it with a fork, pour in 3/4 cup frozen peas and the zest of a lemon. Fluff, incorporating the peas, and then cover with the lid so they steam.
green peas that pop!
This meal was another blockbuster.  Not only was it bright, colorful, and beautiful to the eyes, it also tasted great! The kebabs were so light and fresh tasting! There was the slight lemon undertone underneath the entire dish. The textures were brilliant: the sticky, chewiness of the rice with the little *pop* from the peas. Followed by the meatiness of the mahi mahi, the crunchiness of the peppers, the sweet-melted chew of the onions, and the bright explosion from the cherry tomatoes.
Let the warm weather roll!
Here's the grill pan I use: it rocks!

1 comment:

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