product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.

Sea Bass Kabobs

Serves 6 to 8
Time 1 hr
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.
Ingredients
  • 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)
Shop with Prime

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.

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.
  • 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)
Shop with Prime

Exclusively for Prime members in select ZIP codes.