Easy Mahi Pesto Skewers

If you’re not a fan of fish or can’t find the fish you want, try these with cubes of chicken or beef filet.  So good!

Not wanting to grill?  No worries.  These go equally well in a stove top grill pan.  Even a standard large skillet will do in a pinch.

The ingredient quantities here are up to you  depending on how many skewers you’re making and substitutions are encouraged.  This is for roughly 16 skewers, estimating 2 per person.
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16 wood skewers soaked about an hour in water or metal skewers (which are great at conducting heat)
4 mahi filets (swordfish or other firm white fish works well also), cutting each piece in 4 cubes
Cubes of chicken or beef filet also work equally well.
16 (approx) small new potatoes that you’ve microwaved for about 4 minutes with a bit of olive oil and then let cool to room temperature
16 mushrooms, cleaned and stems removed (I used baby bella, but button mushrooms are fine)
1/2 to 1 jar pesto or about 3/4 c homemade pesto
1/2 bulb fennel, cut in cubes
1/2 large zucchini, cut in half moon shapes
1/2 onion, cut in half again and peeling apart the “petals” of the onion
1 red pepper, cut in cubes (optional, but really good in this)
salt
1 small lemon for squeezing over at the end (optional)

Place all the cut up vegetables and toss in a large bowl with some of the pesto and salt to taste.  Place the cubes of fish in a separate bowl and toss those with pesto and salt to taste as well.   Be generous with the pesto and you may want to set a little aside to serve with the skewers.

Let the assembly begin!  I always start with a mushroom on the bottom and begin stacking them stem side up on the skewer. Follow with the remaining veg and mahi, alternating according to how you want your skewers to appear.  I have about 2 pieces of mahi on each skewer.

On a hot grill, place the skewers and let sear on one side about 3-4 minutes.  Flip and sear on the other side about the same amount of time until the fish is cooked through and the vegetables begin to soften and char.

Pull off the grill and serve with some extra pesto alongside.  A squeeze of fresh lemon over the skewers right before serving enhances the flavor if you happen to have a lemon on hand,

“Kapow” condiment hint ;-).  You can combine a couple tablespoons of the pesto with 1/2 c of mayonnaise for a great quick remoulade (sauce)  for your skewers.  Add a squeeze of lemon to thin it out if needed.

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