GRILLING FISH

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Fish and Vegetable Kabobs

This is a good family meal that goes well with corn on the cob and a summer salad. Use a meaty fish that will stay on the skewer. We've used mako shark, swordfish, monkfish, and bass—depending on the sale of the week. Serves four.

1 1/2 pounds firm-fleshed fish, skinned and cut into 1-1 1/4-inch chunks
2 medium summer sweet peppers (any color), seeded and cut into chunks
16 cherry tomatoes
2 small medium summer squash (or yellow zucchini), sliced in 1/3-1/2-inch circles

Marinade

2 tablespoons olive oil
2 tablespoons dijon mustard
1 tablespoon dry sherry
1 tablespoon honey
2 tablespoons lemon juice
2 large garlic cloves, minced salt, pepper, dash cayenne pepper
4 skewers

Whisk the marinade ingredients together. Put the fish and vegetable chunks in a large bowl. Toss with the marinade. Cover the bowl with plastic wrap and chill for 30 minutes to an hour. Prepare the charcoal grill. Skewer the fish and vegetables. When the fire is ready, grill the kebabs about three minutes per side, turning them so they don't burn in one spot. Baste with a little of the remaining marinade. Total cooking time will probably not exceed 10 minutes.

Whole Fennel Trout

You can also use whole (scaled) white fish. If a fresh fennel bulb isn't available, stuff the cavities of the fish with any garden herbs that you may have on hand. It's best to use a fish rack when grilling a whole fish; an inexpensive hamburger rack will work fine. Be sure rack is clean and greased.

4 whole trout (8-10 ounces each), cleaned
4 tablespoons (or less) extra-virgin olive oil
2 medium fennel bulbs with leaves
6 large cloves garlic, peeled, sliced thin lengthwise
2 lemons, cut into wedges
salt, freshly ground pepper, cayenne pepper or paprika

Slice the stalks and leaves from the fennel, reserving the leaves. Cut out the round core of the fennel bulb. Slice 1/4-inch slices across the bulb so it's cut into hollow circles. Set aside. Simmer the garlic slices in the oil until they're softened but not browned.

Pat the cleaned fish dry with paper towels inside and out. Rub the cavities of the fish with lemon and place some of the garlic slices inside. Rub the outside of the fish thoroughly with oil, leaving some garlic and oil in the skillet for the fennel slices. Finish stuffing the cavities with chopped fennel leaves, saving some for garnishing the finished dish. Place the fish on greased fish rack, side by side. Top with whole fennel leaves.

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