 | | Directions |
- Preheat the grill to medium heat.
- Cook the pasta according to the package directions, drain, and pour onto large serving platter.
- Steam the snap peas 2-3 minutes; add to pasta.
- Sprinkle lemon zest and parmesan cheese over the pasta and peas; toss to combine. Set aside and keep warm.
- On skewers, alternate with the fish cubes and onions;
place on a baking sheet.
- Melt 2 tablespoons of butter or margarine. Whisk with the 2 tablespoons lemon juice.
- Brush the mixture on the kebabs. Place the kebabs directly on the grill, butter side down.
- Cook 3-4 minutes. Brush the tops of kebabs with remaining butter lemon mixture.
- Turn and cook 3-4 more minutes.
- Remove kebabs and place on top of the pasta.
- Serve warm with crusty bread.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Container: grill, 4 skewers, small bowl, large serving platter
Servings: 4
Serving Size: 1
|  | | Ingredients | | - | | 16 ounces fusilli pasta (or favorite curly pasta) |
| - | | 8 ounces snap peas |
| - | | 1/2 lemon - zested |
| - | | 1/2 cup parmesan cheese - shredded, or more to taste |
| - | | 8 ounces mahi mahi fillet, cut into 1" cubes |
| - | | 10 ounces pearl onions, peeled |
| - | | 2 tablespoons butter or margarine |
| - | | 2 tablespoons lemon juice |
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