1 ½ pounds firm white fish, such as mahimahi, halibut, or swordfish, about 1-inch thick
Marinade:
½ cup chopped onion
2 jalapeno chiles, stems and seeds removed, chopped
1 large clove garlic, chopped
2 tablespoons lemon juice, fresh preferred
1 tablespoon olive oil
½ teaspoon ground paprika
½ teaspoon ground cinnamon
1/4 teaspoon ground cumin
Freshly ground black pepper
Cut the fish into cubes 1-inch thick.
Place all the ingredients for the marinade in a blender or food processor and puree until smooth. Place the fish in a glass dish and pour the marinade over them. Marinate the fish for an hour at room temperature, covered.
Remove the fish from the marinade and thread on skewers. Liberally oil the barbecue grill so the fish will not stick. Grill over a medium heat until lightly browned and done, about 2 minutes per side.
Servings |
4 |
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