Shishkebab Your Rockfish With Rosemary, on a Bed of Pilaf

Fish Kabobs

Summer is fast approaching and bags of charcoal are on

sale everywhere. That has inspired me to think about

grilling Mediterranean fish kabobs. I love how easy it is

to make them and lay them over a bed of pilaf, Middle

Eastern style. My new recipe is a grilled combination of

fish and vegetables, otherwise known as kebabs. I'm

using rockfish for this recipe, not only because the meat

doesn't fall apart on the grill, but also because I've got an

ice chest full of them.

Last week I was invited to chase yellowtail and rockfish

on a friend's 26 foot Parker. What a boat. Its get-up-and-go

is thrilling, plus its roominess is perfect for four anglers.

Although we did keep our eyes and ears open for signs

of yellowtails, it was the rockfish that kept us busy. The

fun kept piling on as we caught Vermilion, Boccaccio,

Cooperfish, and Lingcod. At the end of the day only one

challenge remained, grilling up rockfish kebobs.

Fish Kebobs Made With Rockfish

And Rice Pilaf (serves 3-4)

4 rockfish fillets, 1/2lb each. Cut 2-in squares

2 red bell peppers cut into 2 inch squares

2 onions: ½ onion diced, 1½ onion quartered

2-3 tablespoons olive oil

4 lemons

1 tablespoons of hot sauce

Kosher salt

Coarse black pepper

6-8 skewers, use rosemary skewers if possible

Rice Pilaf

1 ½ cups white rice

3 cups of water

1 ½ tablespoons of chicken stock powder

Making The Fish Kebobs

1. Start the rice pilaf by bringing 3 cups of water

to a boil. Heat 2-3 tablespoons of olive oil in frying

pan and saute ½ diced onion. Add the chicken

stock powder to the sautéing onions and mix.

After sautéing for 5 minutes, add the rice and

sauté for an additional 5 minutes while stirring.

Add the sautéed rice mixture to the boiling water.

Add a tight fitting lid to the pot and bring the heat

down to its lowest possible setting. Simmer for

20 -25 minutes. Set pot aside for an additional

10 minutes with the lid on.

2. Prepare the rosemary skewers by cutting straight

rosemary branches 10 inches in length. Starting 2

inches from the top, strip the leaves from the

branches. If you cannot find rosemary to use as

skewers, use store bought wooden skewers. Before

using, submerse the wooden skewers in water for

at least 15 minutes.

3. Prepare the grill by igniting the coals.

4. String the fish, red bell pepper, and onion on a

skewer. Repeat in that order until the skewer is

filled. If there are any extra vegetables left over,

thread them on a separate skewer and cook them

along side the others.

5. Brush olive oil liberally over the skewers. Add

salt and pepper. Then drench with the juice of a

lemon.

6. Place the skewers over the hot coals.

7. While the skewers are cooking, create the

basting juice by juicing 3 lemons in a see-through

measuring cup. Take note of the amount of lemon

juice, then cut that number in half. Add that amount

of olive oil in the measuring cup. In other words,

you should have 2 parts lemon juice and 1 part

olive oil. Add a pinch of salt and pepper and 4-5

drops of hot sauce. Mix vigorously.

8. Flip the skewers when the vegetables begin to char,

about 4-5minutes. Then, liberally brush on the basting

juice. When the vegetables begin to char again, remove

and place skewers in a pan. Pour the remaining basting

juice on top of the skewers.

9. Spoon the rice pilaf onto a serving platter. Place the

skewers on the rice pilaf. Pour the remaining basting

juice from the pan over the skewers and serve. Enjoy!

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