Use prebaked potatoes so they can cook as fast as the fish.

Recipe by Coastal Living September 2002

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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Strip rosemary leaves from branches, leaving 2 inches of leaves at tip of stems; chop leaves to measure 2 tablespoons.

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  • Whisk together chopped rosemary, garlic, and next 5 ingredients in a small bowl.

  • Alternately thread fish, potato, tomatoes, and onion onto rosemary skewers. Place in a 13- by 9-inch baking dish, and add marinade. Turn skewers gently in marinade to coat. Let stand 15 to 20 minutes.

  • Grill, covered with lid, over medium-high heat (350° to 400°) 6 minutes on one side. Turn carefully, and grill 6 additional minutes.

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