Sea Bass Kabobs

Serves 6 to 8

Time 1 hr

Sea Bass Kabobs

Serves 6 to 8

Time 1 hr

Ingredients

1 1/2 poundssea bass fillets, cut into 2-inch pieces

3 tablespoonsextra-virgin olive oil, divided

2 clovesgarlic, chopped

1/2 cupdry white wine

1/2 cupchopped summer herbs (such as basil, chives, tarragon, and parsley)

3/4 teaspoonground black pepper, divided

1 cupcherry tomatoes

1 smallred bell pepper, cut into 2-inch pieces

1 largered onion, cut into 2-inch squares

1 mediumzucchini, sliced into 1/2-inch thick rounds pieces

2lemons, halved

1 teaspoonkosher salt, divided

1 smallorange bell pepper, cut into 2-inch pieces

1 smallyellow bell pepper, cut into 2-inch pieces

1 smallgreen bell pepper, cut into 2-inch pieces

1 mediumsummer squash, sliced into 1/2-inch thick rounds pieces

1/2 teaspoonflaky sea salt (like Maldon)

Exclusively for Prime members in select ZIP codes.

This is a beautiful way to prepare sea bass on the grill and the vivid vegetable rainbow skewers work well for parties. Serve with a bright green salad and slices of ripe summer tomatoes.

Special Diets:

Dairy Free

Gluten Free

Low Sodium

Sugar Conscious

Ingredients

1 1/2 poundssea bass fillets, cut into 2-inch pieces

3 tablespoonsextra-virgin olive oil, divided

2 clovesgarlic, chopped

1/2 cupdry white wine

1/2 cupchopped summer herbs (such as basil, chives, tarragon, and parsley)

3/4 teaspoonground black pepper, divided

1 cupcherry tomatoes

1 smallred bell pepper, cut into 2-inch pieces

1 largered onion, cut into 2-inch squares

1 mediumzucchini, sliced into 1/2-inch thick rounds pieces

2lemons, halved

1 teaspoonkosher salt, divided

1 smallorange bell pepper, cut into 2-inch pieces

1 smallyellow bell pepper, cut into 2-inch pieces

1 smallgreen bell pepper, cut into 2-inch pieces

1 mediumsummer squash, sliced into 1/2-inch thick rounds pieces

1/2 teaspoonflaky sea salt (like Maldon)

Exclusively for Prime members in select ZIP codes.

Method

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.

Nutritional Info

Serving Size

Calories

210

Total Fat

Saturated Fat

1.5g

Cholesterol

55mg

Sodium

95mg

Total Carbohydrate

Dietary Fiber

Total Sugars

Protein

26g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.