- 3 Tbsp. grated ginger
- ¾ cup lime juice
- 1 Tbsp. minced garlic
- 3 Tbsp. soy sauce
- 2 Tbsp. sesame oil
- ¼ cup chopped cilantro
- 3 lb. thresher shark, cut in 1 inch cubes
- 3 small zucchini, cut in ½ inch coins
- 1 red onion, cut in 1 inch pieces
- 2 red bell peppers, cut in 1 inch square pieces
- 24 firm mushrooms, washed and capped
- ½ cup chopped cilantro
Whisk the ginger, juice, garlic, soy, oil and smaller amount of cilantro together and set aside half. Marinate the fish cubes in one half of the marinade for 30-40 minutes before skewering. Discard this marinade. Blanch the zucchini and onions briefly and dunk in ice water to keep from overcooking. Drain vegetables and dry on clean towels before skewering. Alternate vegetables with fish pieces, beginning and ending with a mushroom cap.
Brush the remaining marinade over the skewers on the grill after the fish begins to cook. Brush again before serving and sprinkle with more cilantro.
Per Serving: Calories: 204 Protein: 24gm Fat: 7gm Carbohydrates: 12gm Sodium: 345mg