Red Snapper In The Style Of Eastern Mexico
|Canola oil||3 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Onion||1 Medium, minced|
|Bell peppers||3 , chopped|
|Red snapper fillets||1 1⁄2 Pound|
|Pattypan squash||8 , cut in half horizontally, parboiled for 2 minutes, drained|
|Canola oil||1⁄4 Cup (4 tbs)|
|Garlic powder||1⁄2 Teaspoon|
Heat oil in a frying pan.
Saute garlic and onion for 4 minutes over medium heat, stirring occasionally.
Mix in peppers and continue cooking for 3 minutes.
Mix oil with garlic powder in a small bowl.
Thread skewers with fish and squash.
Brush kabobs with flavored oil.
Preheat the grill.
Place skewers on the grid over ashen coals.
Grill for about 6 minutes, turning occasionally and brushing with flavored oil, until the fish is cooked.
Fish will flake easily when tested with a fork.