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Grilled Mahi and Veggie Skewers with Creamy Avocado Cilantro Lime Sauce

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Print Recipe
Course Appetizer, Lunch

Ingredients
  

  • 16 pc 6 inch bamboo skewers
  • 1.5 lb mahimahi, diced into 1½ inch cubes
  • 1 cup onion diced
  • 1 cup zuchini diced
  • 1 cup pineapple diced
  • 1 cup red bell pepper diced
  • 1 cup yellow grape tomatoes

Citrus Marinade

  • 3 tb lime juice
  • 3 tb orange juice
  • 2 tb olive oil
  • 2 tb white wine vinegar
  • 1 tb garlic minced
  • 1/4 cup cilantro chopped
  • 1/4 cup Italian parsley chopped
  • 2 tb green onion or chives minced
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp red chili flakes optional

Instructions
 

  • Thread skewers in a vibrant pattern—mahi, pineapple, bell pepper, onion, snap pea, zucchini, tomato—repeat until skewers are filled
  • Place mahi/veggie skewers in a shallow dish and pour the marinade over it, and gently toss to coat. Refrigerate for 30 minutes.
    DO NOT MARINATE TOO LONG, AS THE ACIDCAN COOK FISH
  • Preheat a grill or grill pan to medium-high. Lightly oil the grates. Grill kebabs for about 2–3 minutes per side (8–10 minutes total), until mahi is opaque and grill-marked, and veggies are slightly charred but tender-crisp.
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