Recipes

Pesto Snapper Kabobs
  • Ingredients
  • 1 tablespoon lemon juice
  • 2 tablespoons butter
  • 2 tablespoons chopped whole scallions
  • 2 tablespoons French Tarragon Pesto (page 43)
  • salt and freshly ground black pepper to taste
  • 2 pounds Red Snapper fillets, cut in 1-1/2 inch pieces
  • 1 sweet red pepper, seeded and sliced
  • 1 green pepper, seeded and sliced
Directions
  1. Prepare briquettes or preheat gas grill
  2. Prepare marinade by placing lemon juice, butter, scallions, salt and pepper in a small bowl; microwave on high for 1 minute
  3. Then whisk in French Tarragon Pesto. Skewer snapper pieces alternately with slices of red and green peppers
  4. Coat the grill with non- stick vegetable spray
  5. Using a basting brush, paint the kabobs with the marinade, and place on the grill
  6. Grill for 6 to 8 minutes, brushing with the marinade, and turning occasionally
  7. Test a piece of fish; it should be moist and tender
  8. Serve hot with any remaining marinade poured over the kabobs
  9. serves 4 to 6.


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