directions
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1
Prepare briquettes or preheat gas grill
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2
Prepare marinade by placing lemon juice, butter, scallions, salt and pepper in a small bowl; microwave on high for 1 minute
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3
Then whisk in French Tarragon Pesto. Skewer snapper pieces alternately with slices of red and green peppers
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4
Coat the grill with non- stick vegetable spray
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5
Using a basting brush, paint the kabobs with the marinade, and place on the grill
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6
Grill for 6 to 8 minutes, brushing with the marinade, and turning occasionally
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7
Test a piece of fish; it should be moist and tender
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8
Serve hot with any remaining marinade poured over the kabobs
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9
serves 4 to 6.
Pesto Snapper Kabobs
ingredients
- 1 tablespoon lemon juice
- 2 tablespoons butter
- 2 tablespoons chopped whole scallions
- 2 tablespoons French Tarragon Pesto (page 43)
- salt and freshly ground black pepper to taste
- 2 pounds Red Snapper fillets, cut in 1-1/2 inch pieces
- 1 sweet red pepper, seeded and sliced
- 1 green pepper, seeded and sliced