Fair Trade Tuna Kebabs
The beautiful thing about this recipe—besides the obvious beauty of char-grilled veggies and flaky, herb-basted fish hot off the grill—is that it can be customized with whatever Fair Trade Certified™ seafood and veggies you have on hand. If you're using bamboo skewers, be sure to soak them in water for an hour or more before cooking to prevent them from catching fire on a hot grill or pan.
For the kebabs
- 1½ lbs Fair Trade Certified tuna steaks
- 1 Fair Trade Certified red bell pepper
- 1 Fair Trade Certified green bell pepper
- 1 small red onion, quartered and thickly sliced lengthwise
- 2 lemons, cut into wedges
For the marinade
- ½ cup olive oil
- 2 Tbsp chopped onion
- 1 Tbsp chopped fresh rosemary
- 1 tsp salt
- ½ tsp black pepper
- 2 garlic cloves
- Cut all the fish and vegetables into pieces that are somewhat the same size. This helps everything lay flat when it is on the grill.
- Marinate the fish and vegetables. To make the marinade, purée 1/4 cup of onion, rosemary, garlic, salt, and pepper in a food processor. Drizzle in the olive oil and purée until smooth, about 1-2 minutes. Coat the fish and veggies in the marinade. Set in the fridge for at least an hour and up to overnight.
- Thread the skewers. When skewering the fish and vegetables, pierce the fish against the grain, and select pieces of veggies that are close to the same size as your fish. This is important, because if the pieces are different widths, some things will be charred and others undercooked.
- Heat the grill to high heat. Brush the grill lightly with oil. Place the skewers on the gill, until done to your desired thickness. Don’t move them around the grill or they will cool and that will cause sticking.
- Serve with rice or grilled naan.