INGREDIENTS
Ingredients:
1 ½ sea bass filets, cut into 2-inch pieces
3 tbsp extra-virgin olive oil, divided
2 cloves garlic, chopped ½ cup dry white wine ½ cup chopped summer herbs (such as basil, chives, tarragon and parsley)
3/4 tsp ground black pepper, divided
1 cup cherry tomatoes
1 small red bell pepper, cut into 2-inch pieces 1 large red onion, cut into 2-inch squares
1 medium zucchini, sliced into 1/2-inch thick rounds pieces
2 lemons, halved 1 tsp kosher salt, divided 1 small orange bell pepper, cut into 2-inch pieces
1 small yellow bell pepper, cut into 2-inch pieces
1 small green bell pepper, cut into 2-inch pieces
1 medium summer squash, sliced into 1/2-inch thick rounds pieces
1/2 tsp flaky sea salt (like Maldon)
DIRECTIONS
*Makes 6-8 servings Directions: In a large bowl, combine herbs, garlic and 1/2 tsp black pepper. Transfer half to a small bowl. Place sea bass in the large bowl with the herbs and add wine, 1 tbsp oil and 1/2 tsp kosher salt. Gently toss to combine. Cover and refrigerate for 30–45 minutes. If using wooden skewers, soak in water at this time (for at least 30 minutes). Prepare a grill for medium-heat cooking.
Thread sea bass onto skewers, then thread veggies onto skewers in this order: cherry tomato, red bell pepper, orange bell pepper, yellow squash, yellow bell pepper, green bell pepper, zucchini, red onions, cherry tomato. Brush veggie skewers with remaining 1 tbsp oil and season with remaining 1/2 tsp kosher salt and 1/4 tsp black pepper. Place the prepared skewers and lemon halves on the grill and cook about 4 minutes. Gently turn and cook until the fish is cooked through and the vegetables are tender and charred in spots, 3 to 6 minutes. Lemons can be removed once browned. Transfer skewers to a platter and squeeze the lemon juice over the kabobs. Top with remaining herb mixture and flaky sea salt.
