Pesto Haddock Kebabs

Really, all you need to do is look at the title of this post and the following picture and you should be convinced to try this recipe:

"Pesto haddock kebabs, what are those?" Probably one of the most delicious fish dishes ever that I swear will make your palate thank you and jump for joy (if palates could jump). Advanced word of warning: If you have cats, do not let them smell the fish as you cut it up, or you will have crazy zombie kitties who only have fish guts on their minds. And you'll probably end up with a hair or three in your kebabs.

Let's begin. You can thank me later (in the comments section) for this recipe.

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Recipe makes 4 servings

Serving size is 1 skewer

Ready in 20 minutes with 10 minutes of prep time

Ingredients

• 1 1/2 pounds haddock, cut into 1-inch chunks
• 1 large red bell pepper, cut into 1-inch chunks
• 3 tbsp prepared basil pesto
• 2 tbsp white wine vinegar
• 1/2 tsp salt
• Cooking spray

Preparation

Let's get ready to rumble! To begin, preheat your broiler. If you are like me and have never used a broiler, have no fear: It will soon become one of your best friends. Most ovens include a broiler, so set that baby to broil and get to toil-ing and cutting up your kebab ingredients!

Cut up the fish and the peppers and place them in a shallow dish. I used a glass pie pan. Drizzle pesto and white wine vinegar over the mixture and toss to coat. Let this mixture sit for 5 minutes or so, so the pesto can do its thing. 

Now it's time for the real fun: threading the skewers with the pesto'd haddock and red peppers. I loaded mine up because we got a lot of fish! Sprinkle the kebabs evenly with salt, then place the skewers on a jelly roll pan (or a cookie sheet, you choose your poison) coated with cooking spray. Broil for 8 minutes or until the kebabs are at your temperature of choice, turning once.

Let cool a bit since it will be very hot, then remove mixture from the skewers and serve.

Just a heads up: If you can't find haddock anywhere, substitute some other firm, white fish.

This is what you'll get at your kitchen table if you serve this dish tonight...

...a self-proclaimed hater of everything he's never tried before, and Alex is cheers-ing his milk to this magnificent feast placed before him.

Try it out and let me know what you think!

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