Recipes

Grilled Tuna Zucchini Skewer with Balsamic Vinegar

Written on January 01, 2005

You can use any heavy fish (swordfish, mahi-mahi)!
1/4 C. chopped fresh basil
1 Tablespoon Cumin
1/2 Tablespoon Crushed Red Pepper
1/4 tsp. Garlic Salt
2 tsp. Crushed garlic cloves

Place above ingredients in large plastic bag (gallon size). Seal ingredients and shake well.
1 1/2 pounds of tuna (or other heavy fish) cut into large pieces (about 1" thick).
3 vidalia onions cut into about 8 - 1" pieces
6 yellow and green zucchini sliced lengthwise and roasted*
Cooking Spray

Place tuna in gallon bag and coat well. Remove tuna from bag and place on skewer and alternate with zucchini and onion, you should have 3 of each on skewer (12" skewer is best).

Slice zucchini into 2-3 strips, place on cookie sheet coated with cooking spray and roast in 500 degree oven for 5-7 minutes or until nicely browned around the edges. Pull from oven, slice into 1" squares for skewer.

Place skewers on prepared grill (coated with cooking spray) and grill about 5 minutes on each side or until tuna is cooked to desired doneness. Place on platter with rice and drizzle with balsamic vinegar* mixture.

Heat 1/4 c. balsamic vinegar, 1 tsp. Crushed garlic, 1 TBSP. olive oil,1/2 tsp. Oregano. Warm up on low heat until skewers are done and drizzle mixture over skewers.

I serve with 1/2 cup rice pilaf and a light salad.

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