See more

Tequila-Lime Seafood Kebabs

Note: If you use wooden skewers, presoak them in water 30 minutes to keep them from burning on the grill.

Coastal Living JULY 2003

  • Yield: Makes 9 servings


  • 8 ounces unpeeled, large fresh shrimp
  • 8 ounces grouper fillets, cut into 1-inch pieces
  • 8 ounces salmon fillets, cut into 1-inch pieces
  • 4 ounces fresh snow peas
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1/2 pineapple, peeled, cored, and cut into 1-inch wedges
  • 1 tablespoon grated lime rind
  • 1/4 cup fresh lime juice
  • 1/4 cup tequila
  • 3 tablespoons orange juice
  • 2 teaspoons minced green onions
  • 1 1/2 teaspoons chopped fresh cilantro
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Garnish: lime wedges


Peel shrimp, leaving tails on; devein, if desired.

Coat 12-inch metal skewers with cooking spray. Alternately thread shrimp, grouper, salmon, snow peas, bell pepper, and pineapple on skewers. Place kebabs in a shallow dish.

Combine lime rind and next 7 ingredients in a small bowl; pour over kebabs. Cover and marinate in refrigerator 1 hour, turning occasionally.

Remove kebabs from marinade. Grill, with lid closed, over medium-high heat (350° to 400°) 6 to 7 minutes on each side or until fish flakes with a fork. (During grilling, baste occasionally with marinade.)

Garnish, if desired. Serve immediately.


Go to Full Version of

Tequila-Lime Seafood Kebabs Recipe