Best 8 Rosemary And Orange Marinated Tuna Kebabs Recipes

FISHY MIXED GRILL: SWORDFISH KABOBS WITH GARLIC AND LEMON, TUNA STEAKS WITH ORANGE AND ROSEMARY

Steps:

• Preheat grill pan or outdoor grill to medium high heat.
• Cube swordfish into generous bite-size chunks. Zest 2 lemons and pile zest on cutting board. Add 4 cloves garlic to zest and chop garlic. Add about a teaspoon of coarse salt to garlic and lemon and combine with flat part of the knife. Chop parsley and mix into garlic and salt. Add a generous amount of coarse black pepper to the pile and mix together with your finger tips. Coat the swordfish in a few tablespoons evoo ¿ enough to coat it evenly, just eyeball it. Slather the lemon zest and garlic mixture all over the fish. The evoo will make it stick. Pile the cubes onto metal skewers, it should fill 2 (12-inch) skewers. Set the fish aside for 10 to 15 minutes. Cut up 1 of the zested lemons into wedges and reserve.
• Cut tuna steak into 6 small portions. Combine the zest of 2 oranges with the remaining 4 cloves garlic and chop. Add chopped rosemary to garlic and orange zest and combine with flat of knife. Add about 1/2 teaspoon coarse salt and about 1 teaspoon coarse black pepper to the mix. Place a few tablespoons balsamic vinegar and 1/4 cup evoo into a shallow dish. Add the orange-rosemary mixture and mix together. Add the fish and coat evenly in dressing and let stand 10 to 15 minutes. Peel oranges and slice into disks.
• Throw together a salad, such as Panzanella with The Works, below, then go back to the fish.
• When you are ready to eat, grill swordfish skewers 3 minutes on each side, 6 minute total. Slide from skewers and squeeze lemon juice over the fish. Cook tuna steaks 2 to 3 minutes on each side for pink, medium-rare fish, 4 minutes on each side for fully cooked fish. Serve tuna with sliced oranges alongside and scatter scallions over both. Each person should end up with 4 or 5 cubes of swordfish and 1 small tuna steak. Serve with salad.
• Combine all the salad ingredients in a large bowl and dress salad with lemon juice, red wine vinegar, evoo, and a splash of the hot pepper juice, then season with salt and pepper, to your taste.

ROSEMARY- AND ORANGE-MARINATED TUNA KEBABS

Steps:

• Prepare barbecue (medium-high heat) or preheat broiler. Toss first 5 ingredients in bowl. Season with salt and pepper.
• Thread 2 pieces of tuna alternately with 1 orange piece and 1 cherry tomato on each skewer. Rub any remaining seasonings from bowl over kebabs.
• Grill or broil kebabs until tuna is just opaque in center, turning kebabs often, about 6 minutes total.

ROSEMARY-SKEWERED SWORDFISH KEBABS

Steps:

• Pour 1/4 cup oil into a wide, shallow, nonreactive dish. Stir in the lemon and orange zests, 1/2 tablespoon of the thyme and all but 1 tablespoon of the chopped rosemary. Add the swordfish to the marinade and turn to coat the fish completely. Refrigerate 2 to 24 hours.
• Preheat gas grill to high or prepare a charcoal grill, letting the coals burn until white ash is visible. Remove the swordfish from the marinade, brushing off any solids. Skewer the fish pieces with the rosemary branches (about 4 pieces per branch). Season each kebab with salt and pepper. Place the skewers on the hot grill and cook, turning as needed, until cooked through, approximately 4 minutes total.

TUNA KEBABS WITH GINGER-CHILE MARINADE

Steps:

• Whisk first 8 ingredients in medium bowl to blend; season to taste with ground white pepper. Transfer 3 tablespoons marinade to small bowl and reserve. Add tuna to remaining marinade in medium bowl and toss to coat. Refrigerate at least 30 minutes and up to 45 minutes.
• Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Alternate tuna cubes, bell pepper squares, and onion squares on each of 6 metal skewers. Grill to desired doneness, turning frequently, about 4 minutes total for medium-rare. Transfer to platter. Drizzle reserved marinade over; sprinkle with chopped cilantro.

TUNA STEAKS WITH ORANGE AND ROSEMARY

Steps:

• Cut tuna steak into 6 portions.
• Zest the oranges, then slice.
• Combine the zest with garlic, rosemary, salt, pepper, balsamic, and olive oil.
• Add fish and coat evenly in dressing. Let stand 15 minutes.
• In a hot grill pan, cook tuna steaks 3 to 4 minutes on each side.
• Top with green onions and garnish with orange slices.

ROSEMARY MARINATED TUNA

Steps:

• Place fish in a single layer in a shallow pan.
• Combine first 6 ingredients (olive oil through rosemary), pour over steaks and marinate in refrigerator 1 hour, turning once.
• Broil or grill tuna steaks, 4-5 minutes per side, basting with marinade (minus the bay leaf, of course).
• Serve hot with lemon wedges.

ROSEMARY RANCH CHICKEN KABOBS

Steps:

• In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
• Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
• Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

GRILLED TUNA KEBABS

Steps:

• Sprinkle 1 teaspoon salt over the eggplant cubes and place on paper towels. Let stand for 1 hour. Rinse and drain. Heat 2 teaspoons of the olive oil in a large nonstick skillet. Add the eggplant and saute until half cooked, about 4 minutes. Using 8 metal or bamboo skewers that have been soaked in water, skewer the tuna, peppers, onion and eggplant pieces, alternating colors and dividing the ingredients evenly among the skewers.
• Combine the remaining 2 tablespoons olive oil, lemon juice, basil and salt and pepper to taste in a shallow dish. Place the skewers in the dish and turn to coat in the marinade. Cover with plastic wrap and refrigerate for 30 minutes, turning from time to time.
• Preheat a grill or broiler. Remove the skewers from the marinade and grill until tuna begins to char on the outside but is still pink in the center, about 2 minutes per side (about 8 minutes total).
• Heat a medium-size skillet over medium-high heat. Add the spinach and cook until just wilted. Divide among 4 plates. Spoon the hot rice beside the spinach and top both with 2 skewers per plate. Serve immediately.