Fish Kabobs with Roasted Red Pepper Aioli


  • 3 lbs. skinless firm-flesh fish fillets, halibut, salmon, orAlaskan cod
  • 4 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 1 1/2 tablespoons paprika
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon kosher salt
  • Aioli:
  • 4 red bell pepper, blackened, steamed, gutted and peeled
  • 8 cloves garlic
  • 6 tablespoons fresh lemon juice
  • 1 cup mayonnaise
  • 1/2 teaspoon salt
  • Tabasco sauce, to taste


  • Mix the olive oil, lemon juice, paprika, chili powder and salt in a bowl. Cut the fish into 1 1/2" cubes. Place the fish in the marinade and allow to marinate in the frig for 15-30 minutes.
  • Place the roasted red bell peppers, garlic and lemon juice in the bowl of a food processor and puree until smooth. Combine the puree with mayo, salt and Tabasco sauce.
  • Thread the fish on skewers that have been soaked in water. Grill over medium heat just until opaque and serve with aioli.


  • SERVINGS: 10
  • SOURCE: Adapted from Weber's