If the start of summertime has you hankering for a trip to the tropics or an island retreat, perhaps you'll settle for the next best thing - the taste of the tropics. We're talking about sweet, flakey mahi-mahi.
Mahi-mahi is a Hawaiian fish that is light in flavor (definitely not a 'fishy' fish) and firm in texture, making it ideal for a variety of preparations, especially - you guessed it - grilling. It holds up well in kabobs and is an excellent canvas for the 'quinfecta' of Traeger spices that this recipe has going on.
MAHI-MAHI SHISH KABOBS
Prep Time: 15 minutes
Cook Time: 8 minutes or 45 minutes if smoking
Recommended Pellets: Alder, Mesquite, Oak
4 Mahi-Mahi fillets
1 green zucchini, cut into large chunks
1 yellow squash, cut into large chunks
1/2 red onion, cut into large chunks
1 cup baby carrots, parcooked (boiled for 3 to 4 minutes)
1 red bell pepper, cut into large chunks
1 cup bella mushrooms
1/2 cup olive oil
1 teaspoon Traeger Veggie Shake
1 teaspoon Traeger Cajun Shake
1 teaspoon Traeger Blackened Saskatchewan
1 teaspoon Traeger Souvlaki Seasoning
1 handful fresh basil leaves (or 1 teaspoon dried basil)
1 teaspoon Traeger Salmon Shake
Put all of the Traeger spices, olive oil and basil in a blender and blend until smooth.
Cut mahi-mahi into equal-sized cubes, about 1 1/2 inches by 1 1/2 inches. Pour part of the marinade over the fish and let sit for about 10 minutes. Pour the rest of the marinade over the vegetables just before you assemble the kabobs.
Start your Traeger on Smoke with lid open for 5 minutes to get started. Thread the mahi-mahi and vegetables onto stainless steel skewers.
You can either smoke the kabobs for 45 minutes or preheat the grill to High and cook for 8 minutes.
Remove from grill and enjoy!