1 pound amberjack steaks (1 inch thick), cut into 16 pieces
8 asparagus spears
1 large firm, ripe papaya, peeled, seeded, and cut into 16 pieces
1 large sweet red pepper, cut into 1 1/2-inch pieces
1 medium orange, halved crosswise, and cut into 8 wedges
1 small purple onion, cut into 8 wedges
Vegetable cooking spray
4 cups cooked long-grain rice (cooked without salt or fat)
Orange zest (optional)
How to Make It
Combine first 6 ingredients in container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Set aside half of juice mixture; pour remaining juice mixture into a heavy-duty, zip-top plastic bag. Add fish; seal bag, and shake until fish is well coated. Marinate in refrigerator 1 hour, turning bag occasionally.
Remove fish from marinade, discarding marinade. Snap off tough ends of asparagus. Remove scales from spears with a knife or vegetable peeler, if desired. Cut each spear diagonally into 4 slices.
Thread fish, asparagus, papaya, and next 3 ingredients onto 8 (12-inch) skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place kabobs on rack; grill, covered, 5 minutes or until fish flakes easily when tested with a fork, turning once, and basting with reserved juice mixture. To serve, place 1 cup rice on each plate; sprinkle with orange zest, if desired. Top rice with kabobs.
Oxmoor House Cooking Light Collection
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