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Prep Time: 15 mins.
Cook Time: 15 minutes.
Overall Time: 30 mins.
2 pounds. fish (swordfish, halibut, or salmon). 1/3 cup olive oil. 3/4 cup lemon juice. 1 teaspoon dill. 1 tablespoon white vinegar. 1 cucumber. 1 medium onion. 2 red peppers. 1 pint cherry tomatoes.
Preparation: 2 hours prior to grilling, prepare fish by rinsing with cold water. Pat dry with paper towel. Cut into 1 inch dices. Reserve.
Mix olive oil, lemon juice, dill, and vinegar to make marinade. Pour marinade into big fridge bag and add fish. Make sure fish is well covered with marinade. Place freezer bag in the refrigerator for 2 hours.
While fish is marinating, slice veggies. Half the cucumber lengthwise and piece into 1/2 inch pieces. Cut the onions into 8s. Cut red pepper into 1/3 portions. Set aside.
Remove fish from marinade. Discard marinade. Assemble kebabs according to taste. Lots of people like a mix of alternating pieces of meat and vegetables. This is totally an issue of personal selection. It really does not impact the food preparation. If you are using steel skewers, be sure to put a light coat of oil onto them before adding the fish and vegetables. They will slide on and off much easier.
Spray the grill lightly with cooking oil and location the fish kebabs on the grill. Cook for about 4-6 mins each side or till the fish flakes easily with a fork.