Drunken Margarita Fish Skewers

Are you like me?  Getting a wee bit tired of burgers, chicken and tri tip on the BBQ?  They are absolutely delicious and help define so many fun summer nights dining together with friends and family, but I am longing for a fun and colorful switch up.  I think some bright veggies and tequila would be just the thing!

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Find the ingredients below!

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First, prepare the fish for your skewers.  I like to cut mine in about 2 inch pieces, a solid size that will not be prone to falling apart on the grill.

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Add the rosemary, scallions, tequila, salt, jalapeno, olive oil, orange zest & juice to your fish.

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Cover and marinate in the fridge for 30 minutes.

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While marinating, prep your veggies for the grill.  Chop the ends off of the scallions and slice the peppers in half, removing the seeds and ribs.

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Time to skewer the beautiful food!  I LOVE the color!!

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Save the marinade for basting by reducing it down a bit in a sauce pan before you take your fish to the grill.

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As the fish will cook quickly, make sure to baste as you turn.  The fish will be moist and the veggies will still retain a bit of delectable crunch.

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Pour your remaining marinade over the fish and serve with fresh orange slices.

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Now get outside and light up that grill!

It is time for some gorgeous summer food!

xoxo

Chanda

Photos Credit to: Jessica Helton

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Drunken Margarita Fish Skewers

These delicious skewers will be sure to fix your hankering for some summer time BBQ fish! 

Course: entree, Fish, Main Course, Seafood, side, Side Dish, Skewers, Snack
Cuisine: BBQ, Seafood
Ingredients
  • 1 lb tilapia, rock fish, or mahi mahi (make sure mahi mahi is cubed for skewering)
  • 1/4 cup Tequila
  • 2 tbsp fresh rosemary, copped
  • sea salt to taste (at least 1 tsp, if not more)
  • 1 orange, zested and juiced
  • 1 jalapeno, deseeded and minced
  • 2 scallions, minced
  • 1/4 cup olive oil
  • sweet peppers and scallions (for skewering)
  • oranges (for serving)
Instructions
  1. First, prepare the fish for your skewers.  I like to cut mine in about 2 inch pieces, a solid size that will not be prone to falling apart on the grill.

  2. Add the rosemary, scallions, tequila, salt, jalapeno, olive oil, orange zest & juice to your fish. Cover and marinate in the fridge for 30 minutes.

  3. While marinating, prep your veggies for the grill.  Chop the ends off of the scallions and slice the peppers in half, removing the seeds and ribs. Time to skewer the food!

  4. Save the marinade for basting by reducing it down a bit in a sauce pan before you take your fish to the grill.

  5. As the fish will cook quickly, make sure to baste as you turn.  The fish will be moist and the veggies will still retain a bit of delectable crunch. Pour your remaining marinade over the fish and serve with fresh orange slices.

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