I’m all about grilling when the weather is warm, I often make shrimp kabobs, steak skewers and this amazing fish kabob recipe.
I have been entertaining a lot this summer, and fun finger foods have been the theme when it comes to cooking for my guests! I’ve been doing a lot of skewered food, because it’s always more fun to eat snacks off a stick. I recently made these mojo fish kebabs and they were a huge hit – grilled fish, pineapple and red peppers, all seasoned with a zesty mojo sauce. This is the ultimate summer dish! Pair it with some other light and summery options like peach salsa for the perfect meal.
How do you make mojo fish?
First let’s talk about the fish. I have made a concerted effort to include more fish in my family’s diet, which has gotten much easier now that I’ve discovered Australis Barramundi.
Australis Barramundi can be found in the freezer section, and there are so many things that I love about this product. First of all, this is a mild fish and it doesn’t have a strong fishy odor; even my kids happily eat it. This fish comes pre-portioned into individual servings which means that you can just take out what you need and use the rest another time. Australis Barramundi is frozen on the same day its harvested, and modern freezing methods lock in the freshness and nutritional benefits. This is an ocean farmed fish and is raised with no hormones, additives or colorants and has no traceable levels of mercury, PCBs or other contaminants, which is really important to me. And best of all, it tastes great, especially in kabob form!
For this mojo fish, I cut my Australis Barramundi fillets into pieces and give them a quick dip in a mojo marinade. Mojo is a Cuban sauce that’s made with olive oil, citrus and garlic. I added fresh cilantro to my mojo for more flavor and that bright green color. The mojo comes together in just minutes in the food processor. Make sure to reserve some of your marinade to brush over the kabobs after they’re cooked.
The marinated fish gets threaded onto skewers with fresh pineapple and bell peppers. Since this is an appetizer, I used smaller skewers to make them more portable to grab and eat at a party. Australis Barramundi grills beautifully and the combination of the fish with the zesty sauce, sweet pineapple and savory peppers will have your guests coming back for seconds. Still hungry? Follow Dinner at the Zoo on Facebook, Twitter, Instagram and Pinterest for more great recipe ideas! This is a sponsored post written by me on behalf of Australis Barramundi.
More great seafood recipes
Shrimp Ceviche Baja Fish Tacos Marinated Salmon Salmon Foil Packets Crab Stuffed Mushrooms
