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Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 1-1/4-inch cubes.
In a medium bowl, combine vinegar, ginger, peanut oil, sesame oil, soy sauce, honey, tahini (if using), cilantro and chile. Divide the mixture in half. Set aside half of the mixture for serving. Add the fish cubes to remaining mixture; mix gently to coat. Cover and marinate in the refrigerator for 45 minutes (do not marinate any longer).
Drain fish, reserving marinade. On 8 long skewers, alternately thread fish cubes, bell pepper pieces and green onion pieces.
Grill skewers on the rack of an uncovered charcoal grill directly over medium coals for 6 to 8 minutes or until fish is pink in the center but flakes easily when tested with a fork, turning once halfway through grilling and brushing frequently with the reserved marinade for the first 4 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as above.) Discard any remaining marinade. Serve immediately with the reserved marinade mixture; if desired, sprinkle with sesame seeds.