Fish Kabobs

Fish kabobs turn firm-fleshed bass into a colorful, charred-edged grill skewer that holds together over the coals where most fish would fall apart. The marinade is a sharp, tangy vinaigrette of vinegar, vegetable oil, salt, pepper, dry mustard, and a pinch of cayenne. It seasons the fish without overwhelming it and helps build a savory crust on the grill.

Alternating fish with mushroom caps, green pepper chunks, sweet onion, tomato wedges, and pineapple does more than look pretty. The pineapple bastes the fish with sweet juices as it cooks, and the vegetables shield the fish from direct flame contact. The signal to pull is precise: the moment the edges of the fish start to curl. Wait any longer and you cross from tender into dry.

Pro Tips

• Use firm fish like bass, swordfish, mahi mahi, or tuna. Delicate fish like sole or flounder will fall apart on the skewer.
• Soak wooden skewers in water for at least 30 minutes before threading. Dry skewers will char and snap on the grill.
• Cut all the pieces close to the same size. Even pieces cook at the same rate; mismatched chunks leave you with raw fish next to scorched veg.
• Oil the grill grates well right before adding the kabobs. Fish sticks fast otherwise and the kabobs tear when you try to flip.

Variations

• Swap the vinegar for fresh lime juice and add a tablespoon of soy sauce for a brighter, Asian-leaning marinade.
• Use fresh peach or mango chunks instead of pineapple for a different sweet fruit pairing.
• Skip the mustard and add a tablespoon of fresh chopped dill or tarragon for a more Mediterranean profile.