Ray met with a sweet friend who's a nutritionist this week to make sure we're on track with his diet, and she encouraged him to try and eat fish at least twice a week (which is no hardship for us 😉). So while we were at Costco yesterday spending a ridiculous amount of time in the seafood section (my apologies to any poor souls that got caught behind us 😬), we spotted Steelhead (aka Rainbow) Trout and after some extensive Googling, figured we'd roll the dice and give it a whirl. I'd never had it before, and it had been a looooong time since Ray had, so we weren't quite sure what to expect. To our delight, it tasted almost exactly like Salmon, and was a dollar cheaper per pound to boot! #winning
The great thing about this recipe is you can use pretty much any veggies you have on hand. We used yellow squash, green pepper, and a skinny eggplant, but you could substitute zucchini, red peppers, mushrooms, etc. The sky's the limit!
Steelhead (or Salmon) Kabobs
Makes about 8 kabobs
About 1/2 pound Steelhead/Salmon, cut into 1-1.5" cubes
1 small yellow squash, cut into 1" cubes
1 medium green pepper, cut into 1" pieces
1 small eggplant, cut into 1" pieces
8 10" wooden skewers, soaked in water for at least 30 minutes
For each kabob, you'll need 2 pieces of each of the 4 ingredients listed above. Thread them onto a wooden skewer in an alternating pattern, and set in a Pyrex dish when finished.
Basil Lime Marinade
3 large garlic cloves
1 small jalapeño, cored and seeds removed
1 cup mint leaves
1 cup basil leaves
3/4 cup avocado or olive oil
4 tbsp lime juice (1-2 limes)
Freshly ground pepper, to taste
In a food processor, pulse garlic cloves, jalapeño, mint and basil for about 10 seconds. Then, with the food processor running, gradually pour in oil, and then lime juice and pepper. Reserve 1/3 cup for basting, and pour the rest over the kabobs and let sit for about 10 minutes.
Grill for about 10 minutes, brushing every few minutes with reserved marinade.
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