- 1 1/2 pounds of firm-flesh fish such as halibut or salmon, cut into 1-inch chunks
- 2 red bell peppers, cut into 1-inch pieces
- Fresh pineapple, cut into 1-inch chunks
- 1/4 cup olive oil
- Juice and zest of 1 lime
- 1 tablespoon honey
- 1 tablespoon freshly grated gingerroot
- 3 cloves garlic, minced
Combine marinade ingredients in a large resealable bag. Add fish and marinate for half an hour. If using bamboo skewers, soak them in water for half hour.
Thread marinated fish, bell pepper and pineapple onto skewers. Place onto hot grill or broil until fish flakes easily, about four minutes per side.
Serve with coconut rice and mango salsa or on a bed of buttered black rice with a side of pineapple coleslaw.