Tuna Kebabs with Ginger-chile Marinade

Name: Tuna Kebabs with Ginger-chile Marinade
Yield: Makes 4 servings
Ingredients: 3 tablespoons unseasoned rice vinegar; 2 tablespoons finely grated peeled fresh ginger; 2 tablespoons peanut oil; 2 tablespoons Asian sesame oil; 2 tablespoons soy sauce; 2 tablespoons honey; 1 tablespoon chopped fresh cilantro, plus additional to taste; 1 serrano chile, seeded and minced; Freshly ground white pepper; 1 1/2 pounds (1 1/4-inch thick) ahi tuna, cut into 1 1/4-inch cubes; Nonstick vegetable-oil spray; 1 large red bell pepper, cut into 1-inch squares; 1 large sweet onion (such as Maui or Vidalia), cut into 1-inch squares; Special equipment: 6 (12-inch) metal skewers; gas or charcoal grill

November 7, 2012

The combination of plump fresh fish, juicy red bell peppers, sweet onion squares, and pungent cilantro makes for an eye-catching presentation. For additional color, thread yellow, orange, and green bell peppers onto the skewers, or you can tame the heat with thick peach slices. And feel free to swap wooden skewers for the metal variety; just be sure to give them the requisite pregrilling soak of about 30 minutes. Serve these lively kebabs with a simple green salad.

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