Have You Eaten a Rainbow Lately?

Learn how to do Have You Eaten a Rainbow Lately? for your friends and family. this revenue from Have You Eaten a Rainbow Lately? it is delicious

Make Have You Eaten a Rainbow Lately?

Enjoy these luscious kabobs full of flavor and texture.  With fish prices soaring, I saw grouper today at a major name food store for 27.00 a pound, it's a shame to cut it totally out of your diet.  In this case, about 3 ounces of fish per person works quite well when combined with the vegetables making it affordable.  For skewers, choose thicker cuts and types of fish like tuna, swordfish, mahi mahi, halibut, grouper and salmon. I like to cut the fish in relatively large chunks because the minute it hits the grill it’s going to cook instantly. If you cut the fish too small, the onions and peppers won’t have a chance to cook before the fish is overdone. Be sure to brush everything liberally with olive oil so it doesn’t stick. If you have one of those pans that goes over the grill I suggest using that. And be sure to season with salt and pepper on both sides.

Rainbow Salmon Skewers

Plan to cook them at the very last minute…they won’t need longer than a few minutes on each side over a hot grill.

Serves 4

Ingredients

12 oz salmon fillet

1/2 each of a red, green yellow, and orange bell pepper

1/4 large red onion

olive oil

salt and fresh cracked black pepper

1 lemon

Preparation

Cut the salmon into 1 1/2 inch chunks. You are going to need approximately 12 pieces.

Cut the peppers into 1 1/2 inch square pieces.

Cut the red onion into similar sized chunks and separate the layers.

Thread your skewers alternately with the onions and peppers, and then the salmon. Leave some room at the base so you can handle them easily.

Brush the skewers liberally on both sides with olive oil, and sprinkle with salt and fresh ground black pepper.

Cook on a hot grill, turning once, until the fish is cooked through and the veggies are softened a bit.  Don't overcook!

If you’re doing them in the oven, I like to cook them for 5-10 minutes at 400F, and then pop them under the broiler for several more minutes. No turning necessary.

Serve with a squeeze of lemon.

Plating/Presentation

Serve the skewers on top of a salad, or a bed of couscous. I like to color and flavor the couscous with some saffron, or curry and turmeric for a really vibrant yellow. Just add a pinch of either to the cooking water.  A delicious crusty baguette sliced and spread with a Boursin garlic and herb  cheese would be perfect!

Share this recipe from Have You Eaten a Rainbow Lately? with your friends and groups