From Miavita - All you need is fish that's really fresh -- and it doesn't have to be too pricey -- to take a stab at these oh-so-easy kebabs. Serve with rice pilaf tossed with peas.
6 cherry tomatoes 8 oz. firm-fleshed white fish such as monkfish, dogfish, catfish or mako shark 2 tsp. olive oil 2 tbsp. fresh lemon juice Pinch of cayenne pepper 2 small zucchini, sliced into thick rounds
1. Cut fish into large chunks, about 1 1/2 inches square. Combine oil, lemon juice and cayenne in a shallow dish. Season with salt and pepper. Add fish and toss to coat. Set aside for 15 minutes. 2. Meanwhile, preheat an outdoor grill or stovetop grill pan. Soak wooden skewers in water. 3. Thread skewers, alternating zucchini, tomato and fish pieces. Spray with olive oil cooking spray. Grill until fish is browned, about 7 minutes per side. The fish is done when it's browned and firm to the touch.