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Level
easy
Prep Time
15 mins
Total Time
10 mins
Serves
4

Ingredients

Skewers:
2.2 lbs.
White fish cut into large cubes (your choice of cod, haddock or swordfish)
1 kg
2
Zucchini, cut into pieces
1–2
Red peppers, cut into pieces
1
Red onion, cut into pieces
8
Skewers:
Marinade:
1/2 cup
Olive oil
125 mL
3 tbsp.
Basil, parsley, oregano, fresh mint, finely chopped
45 mL
2 tbsp.
White or red wine vinegar
30 mL
1 tbsp.
Dijon mustard
15 mL
1
Garlic clove, minced
1 tsp.
Maple syrup
5 mL
½ tsp.
Garlic salt
3 mL
Salt and pepper, to taste

Preparation

Step 1
Preheat barbecue to medium-high. Oil grill.
Step 2
In a bowl, combine all marinade ingredients (set aside ¼ marinade to brush skewers while cooking). Add fish cubes. Let marinate for 1–2 hours in the fridge.
Step 3
Drain fish. On a work surface, assemble skewers, alternating cubes of fish and vegetables.
Step 4
Grill skewers on barbecue for about 3 minutes on each side (or until golden).
Step 5
Remove skewers from grill and place on a plate. Brush with remaining marinade. Cover with aluminum foil and let sit for 5 minutes. Serve and enjoy!

Variation

  • For tender, juicy fish, cook for a maximum of 10 minutes per inch of thickness.
  • Fish is very fragile and breaks easily. To make grilling on the barbecue easier, place Teflon sheets on the grill so that the skewers don’t stick.