Fish Kabobs

Soaking the skewers in water prevents them from catching fire during grilling. If you have metal skewers, use those instead.

• 6 (6-inch) wooden skewers
• 1 (8-oz.) tuna fillet
• 1 (8-oz.) grouper fillet
• 1 (8-oz.) salmon fillet, skinned
• 1 (8-oz.) bottle olive oil-and-vinegar dressing
• 1/4 cup chopped fresh flat-leaf parsley
• 1 Tbsp. fresh rosemary, chopped
• 1 Tbsp. pink peppercorns
• 2 Tbsp. fresh lemon juice
• Fresh herb sprigs (optional)

1. Soak skewers in water 30 minutes. Cut each fillet into 1-inch pieces, and thread onto skewers. Place kabobs in a shallow dish.

2. Stir together dressing and next 4 ingredients. Pour over kabobs; add fresh herb sprigs, if desired. Cover and chill 30 minutes.

3. Preheat grill to 400° to 500° (high). Remove kabobs from marinade; discard marinade. Grill kabobs, covered with grill lid, 4 minutes on each side or until desired degree of doneness.