Sea Bass Kabobs
- 1 1/2 pound sea bass fillets, cut into 2-inch pieces
- 3 tablespoons extra-virgin olive oil, divided
- 2 cloves garlic, chopped
- 1/2 cup dry white wine
- 1/2 cup chopped summer herbs (such as basil, chives, tarragon, and parsley)
- 3/4 teaspoon ground black pepper, divided
- 1 cup cherry tomatoes
- 1 small red bell pepper, cut into 2-inch pieces
- 1 large red onion, cut into 2-inch squares
- 1 medium zucchini, sliced into 1/2-inch thick rounds pieces
- 2 lemons, halved
- 1 teaspoon kosher salt, divided
- 1 small orange bell pepper, cut into 2-inch pieces
- 1 small yellow bell pepper, cut into 2-inch pieces
- 1 small green bell pepper, cut into 2-inch pieces
- 1 medium summer squash, sliced into 1/2-inch thick rounds pieces
- 1/2 teaspoon flaky sea salt (like Maldon)
In a large bowl, combine herbs, garlic and 1/2 teaspoon black pepper. Transfer half to a small bowl.
Place sea bass in the large bowl with the herbs and add wine, 1 tablespoon oil and 1/2 teaspoon kosher salt. Gently toss to combine.
Cover and refrigerate for 30–45 minutes. If using wooden skewers, soak in water at this time (for at least 30 minutes).
Prepare a grill for medium-heat cooking.
Thread sea bass onto skewers, then thread veggies onto skewers in this order: cherry tomato, red bell pepper, orange bell pepper, yellow squash, yellow bell pepper, green bell pepper, zucchini, red onions, cherry tomato. Brush veggie skewers with remaining 1 tablespoon oil and season with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Place the prepared skewers and lemon halves on the grill and cook about 4 minutes.
Gently turn and cook until the fish is cooked through and the vegetables are tender and charred in spots, 3 to 6 minutes. Lemons can be removed once browned.
Transfer skewers to a platter and squeeze the lemon juice over the kabobs. Top with remaining herb mixture and flaky sea salt.
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- 1 1/2 pound sea bass fillets, cut into 2-inch pieces
- 3 tablespoons extra-virgin olive oil, divided
- 2 cloves garlic, chopped
- 1/2 cup dry white wine
- 1/2 cup chopped summer herbs (such as basil, chives, tarragon, and parsley)
- 3/4 teaspoon ground black pepper, divided
- 1 cup cherry tomatoes
- 1 small red bell pepper, cut into 2-inch pieces
- 1 large red onion, cut into 2-inch squares
- 1 medium zucchini, sliced into 1/2-inch thick rounds pieces
- 2 lemons, halved
- 1 teaspoon kosher salt, divided
- 1 small orange bell pepper, cut into 2-inch pieces
- 1 small yellow bell pepper, cut into 2-inch pieces
- 1 small green bell pepper, cut into 2-inch pieces
- 1 medium summer squash, sliced into 1/2-inch thick rounds pieces
- 1/2 teaspoon flaky sea salt (like Maldon)