Chipotle Wahoo Kabobs

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Ingredients:

1 lb. wahoo, cut into 1 inch cubes

1 cup Lawrys Baja Chipotle Marinade

1 red bell pepper, seeded, peeled and cut into 2 inch pieces

1 yellow bell pepper, seeded, peeled and cut into 2 inch pieces

1 medium sweet onion, peeled and cut into 2 inch pieces

2 green pasilla peppers, seeded, peeled and cut into 2 inch pieces

Garlic Salt

Preparation:

Marinate wahoo cubes in Chipotle marinade for 30 minutes.  Drain wahoo and put cubes on scewers.  You'll have 3 skewers.  Set aside.

Thread vegetables onto skewer - starting with the green pasilla pepper, then the red and yellow pepper ending with the onion.  Repeat until all vegetables are on skewers.  Spray or brush with olive oil and sprinkle with garlic salt.  It makes about 3 skewers.

Heat cedar plank in 375º oven for 15 minutes.  Place wahoo and vegetable kabobs on cedar plank and cook for 7 minutes on each side.  If vegetables need additional cooking, place under broiler for a minute each side or microwave for one minute.  Place one wahoo kabob and one vegetable kabob on each place.  Serve with Lime Cilantro Sauce.

Lime Cilantro Sauce:

Lime Cilantro Sauce:

Juice and zest from 1 lime

1 bunch cilantro, leaves only

4 cloves of garlic, minced

1 Jalapeño, minced

1/4 cup olive oil (Spanish preferably)

Place lime juice, zest, cilantro, garlic and Jalapeño into food processor.  Process until finely minced.  Slowly drizzle olive oil through the top into mixture while processor is running until incorporated.  Sauce should be made shortly before cooking fish as it doesn't keep well.  It will turn dark after a while.