Summertime Sea Bass, Shrimp, and Peach Kebabs
Rotisseries are not for chicken alone. White Sea Bass and Peach kebabs soak in citrus-ginger marinade then head to the rotisserie for a touch of smoke over hot coals. Showy enough for company and easy enough for a weeknight dinner!
Inactive Prep Time1h
- 1 1/2 to 2 1/2 pounds of firm fish with the skin removed, cut into 1 1/2-inch chunks.
- 2 tablespoons Avocado oil
- 2 tablespoons Rice vinegar
- 2 tablespoons finely chopped ginger root
- 2 tablespoons mixed cilantro
- 1 tablespoon Sesame seed oil
- 1 tablespoon Soy sauce
- 1 lime and 1 orange, zest
- 1 tablespoons fresh orange or tangerine juice
- 1 tablespoon lime juice
- 1 tablespoon Agave syrup, can be substituted for honey or maple syrup
- 1 teaspoon Fish sauce
- 1 minced serrano pepper, use half if you are afraid of the heat
- 2 teaspoons Primo Summer Peach Seasoning & Dry Rub
- Bell peppers
- Green onions
- 2 pounds of firm white fish
- 1 pound extra large shrimp, peeled
- 1-2 green peppers, cut in large chunks
- 1 cup 2-inch spears of green onion
- 1 cup serrano or jalapeño peppers
What Type of Fish
It is important to have fish filets or fish steaks that are 1 1/2-inches thick. White Sea Bass, Swordfish, Halibut, and Monkfish hold up on the grill. My thoughts on tuna is that if it over cooks it isn't so yummy due to dryness!
- In a blender, combine avoocado oil, rice vinegar, ginger, cilantro, sesame seed oil, soy sauce, orange juice, lime juice, agave syrup, fish sauce, citrus zest, tomatillos, serrano pepper, and Primo Summer Peach Seasoning & Dry Rub, and puree until smooth with speckles.
- Cut fish into 1 1/2-inch chunks. Place fish chunks and shrimp into marinade, and refrigerate for 45 minutes.
- Prepare green peppers, green onions, Serrano pepper in equal sizes. Right before preparing the skewers, partially thaw the peaches for 10 minutes.
- After marinating the fish and shrimp, thread the fish and vegetables on the skewers.
- Sprinkle with a little extra Primo Summer Peach Seasoning
- Mount the Primo Rotisserie frame. Set up the motor and plug it into an electrical socket.
- Preheat Primo 300°F to 325°F.
- When gray smoke has turned into blue smoke, and the desired temperature has been reached, it's grilling time.
- Insert the fish skewers into the kebab holders. Secure the kebab holder onto the spit rod by tightening the screws.
- Insert the kebab holder on the spit rod into the Primo Rotisserie motor, and turn the motor on. Close the grill lid.
- Smoke the kebabs for 10 minutes with the motor running the entire time. During the last two minutes of grilling open up the vents to increase the high heat. The internal temperature of the fish at this point should be around 120°F.
- Continue to rotisserie grill over hot embers with the grill lid open until the fish reaches 125°F and the shrimp is 120°F. Allow the fish to get slightly charred or remove the kebab holder once the fish and shrimp reaches the temperatures above. Remove the kebab holder with grill gloves.
Find a great place to get fresh local prawns if you can. These are a terrific starter at any family or friends get together. Feel free to get creative with your seasoning of your prawns. If you prefer your prawns spicy, add some chopped fresh chili to the marinade mixture.
Be sure to use olive oil for this dish. (Ideally extra virgin cold pressed olive oil) Squeeze fresh lemon onto the prawns if desired and serve on a bed of fresh arugula or on a colorful salad.