Fish kebabs

Chef Juan Gonzales and farmer Megan Strom
Mesa Agricola

These kebabs should be made with a fish that has firm, white flesh. Vermilion rockfish, halibut, yellowtail snapper or red snapper all work well. Once you add this to your grilling repertoire, it may just become a family favorite!

Ingredients

1 1/2 lb. firm white fish
1 cup chopped red onion
1/3 cup olive oil, plus more for the grill
3 tbsp. fresh lemon juice
2 tbsp. finely chopped cilantro
1 tsp. Spanish paprika
1 tsp. salt
1/2 tsp. ground turmeric
1/2 tsp. freshly ground black pepper
1/2 tsp. chili powder, or more to taste
2 garlic cloves, minced
1 cup thinly sliced red onion (soaked in cold water), for garnish
Lemon slices, for garnish

Instructions

Cut fish into 1-inch pieces and place in a resealable bag. In a small bowl, combine chopped onion, oil, lemon juice, cilantro, paprika, salt, turmeric, pepper, chili powder, garlic powder and garlic. Pour mixture into bag with fish. Seal bag, rotate to mix thoroughly and let marinate in the refrigerator for 30 minutes.

Meanwhile, prepare a gas or charcoal grill fire. Brush grates with oil several times to ensure a nonstick surface. (Kebabs can also be cooked on a stovetop in a cast iron skillet at high heat.) Remove fish from bag and discard marinade. Thread fish onto skewers.

Place kebabs on the grill and cook, turning occasionally, until fish turns opaque and flakes easily, and reaches an internal temperature of 145 to 150 degrees, about 10 minutes total. Remove from grill and serve garnished with onion slices and a slice of lemon.

Serves 4 to 5