Sweet Heat Tilapia Kebabs

Prep Time:

20 minutes

Bake Time:

6 minutes

Total Time:

30 minutes

Yields:

6 servings

Level:

Beginner

Ingredients

For the kebabs:

24 ounces tilapia filets from Marine Harvest by MOWI, cut into 1½-inch chunks
2 green bell peppers, chunked
1 large red onion, chunked
2 cups fresh pineapple, chunked
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper

For the glaze:

Wire Rack

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Soak at least 20 short wooden skewers (about 6-inches long) in water for 20-30 minutes to prevent burning.
Position the top oven rack about 6-inches from the broiler element. Preheat the broiler on high heat. Line a baking tray with aluminum foil and place an oven-safe wire rack over the foil. Spray the wire rack with nonstick cooking spray.
Make the kebabs: Put the tilapia, bell pepper, onion, and pineapple into a large bowl. Add the olive oil, salt, and pepper. Toss well to coat.
Make the glaze: In a small saucepan over medium heat, melt the butter and simmer for 3-4 minutes until browned and fragrant.
Add honey, soy sauce, lime juice, garlic, and smoked paprika. Simmer and whisk until smooth. Stir in crushed red pepper flakes then remove from the heat. Reserve ⅓ of the glaze (for finishing) in a separate bowl.
Thread the tilapia, bell peppers, onion, and pineapple onto the skewers, alternating pieces. Do not pack the skewers too tightly. Place the skewers onto the wire rack on the prepared baking tray.
Broil in the oven for 4 minutes then flip the skewers over.
Brush the skewers generously with the glaze from the saucepan. Broil for another 2-4 minutes, or until the fish becomes opaque, flakes easily, and the vegetables are lightly charred. Watch closely to avoid burning.
Remove from the oven and use a clean brush to baste the reserved glaze over the skewers. Allow to cool for a few minutes before serving.

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