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.
Excerpted from Grill Nation by David Guas. Copyright © 2015 Time Home Entertainment, Inc. Reprinted with permission from Time Home Entertainment, Inc., a division of Time Inc. New York, NY. All rights reserved.
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