 | | Directions |
- Preheat grill to medium.
- Cook pasta according to package directions, drain.
- Pour onto large serving platter.
- Steam snap peas 2-3 minutes, add to pasta.
- Sprinkle lemon zest and parmesan cheese over pasta and peas, toss to combine. Set aside, keep warm.
- On kebabs, alternately skewer fish cubes and onions.
Place on baking sheet.
- Melt 2 tablespoons butter or margarine. Whisk with the 2 tablespoons lemon juice.
- Brush mixture on kebabs. Place kebabs directly on grill, butter side down.
- Cook 3-4 minutes and brush tops of kebabs with rest of butter mixture.
- Turn and cook 3-4 more minutes.
- Remove kebabs and place on top of 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 | | - | | ounce package pearl onions, peeled |
| - | | 8 ounces mahi mahi fillet, cut into 1" cubes |
| - | | 2 tablespoons butter or margarine |
| - | | 2 tablespoons lemon juice |
| - | | 8 ounces snap peas |
| - | | 16 ounces fusilli pasta (or favorite curly pasta) |
| - | | 1/2 cup parmesan cheese - shredded, or more to taste |
| - | | 1/2 lemon - zested |
| - | | salt and pepper - to taste |
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