Grilled Tuna Kebabs

Ingredients

• 1 1/2 pounds tuna, swordfish or sturgeon steaks
• 1 red bell pepper
• 1 green bell pepper
• 1 small onion, sweet if available
• 6-10 large button mushrooms
• 2 lemons, cut into wedges
• 1/2 cup extra virgin olive oil
• 2 tablespoon chopped onion
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 garlic cloves

Directions

1. Cut the fish and vegetables into bite-sized chunks, keeping them as even as you can so they sit neatly on the grill.
2. For the marinade, add the onion, rosemary, garlic, salt, and pepper to a food processor and blend them together. With the machine running, stream in the olive oil, then keep puréeing until the mixture is smooth, about 1-2 minutes.
3. Toss the fish and vegetables with the marinade until everything is coated. Set them in the fridge for at least 1 hour and up to overnight.
4. As you thread the skewers, push through the fish against the grain and pair it with vegetable pieces that are about as large as the fish. This matters: pieces that are not the same width will not finish together, and nobody wants charred edges next to underdone centers.
5. Go slowly here, because a skewer can be a sneaky little weapon if you rush.
6. Build each skewer by alternating fish with the different vegetables, leaving a bit of room between each piece. If you pack everything tightly, the spots that touch will lag behind as they cook.
7. Just know that mixed skewers will cook a little unevenly, since the vegetables and fish do not all need the same amount of time.
8. For the most even cooking, make separate skewers: 1 for the onions, 1 for the tuna, 1 for the bell peppers, and so on. Start the onions and bell peppers before the rest, since they need more time.
9. Set up the grill for high, direct heat. Scrub the grates clean, then rub them with a paper towel dipped in vegetable oil. Arrange the skewers on the grill.
10. Let them stay put until the fish is nicely browned on 1 side, about 3-6 minutes.
11. Use tongs to gently flip the skewers, then cook until the opposite side is seared too.
12. Serve them hot or at room temperature. Finish with lemon juice, or set out the lemon wedges alongside.