Mahi Mahi Kebabs

By khojnicki

Ingredients

• 1/4 c frozen pina colada mix, thawed
• 2 tbsp soy sauce
• 32 cubes fresh pineapple
• 24 cubes skinless mahi mahi
• 1 red bell pepper, cut into 12 squares
• 1 orange bell pepper, cut into 12 squares
• 1 small sweet onion, cut into 8ths
• 8 maraschino cherries
• Vegetable oil for brushing
• Salt and pepper

Details

Servings 4
Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

Preheat a two burner grill pan over medium high heat. In a small bowl, combine the pina colada mix and soy sauce. Thread the pineapple, mahi mahi, bell peppers and onion onto eight 12" skewers, place a cherry at the top of each. Brush the kebabs with oil and season with salt and pepper.

Place the kebabs on the grill pan, pressing to mark, and cook, turning occasionally and brushing with two thirds of the pina colada soy mixture during the last 2 mins, until the fish is well marked and opaque in the center, about 8 mins. Transfer to a platter and baste with the remaining pina colada soy mixture.