MAHI MAHI KEBABS WITH AVOCADO PESTO AND HERBS

When it comes to making dinner, there’s a fundamental difference between the way I meal plan, and how my mother did. I make whatever doesn’t require a trip to the store, my mom made what she knew everyone would eat--without complaining, and zero cajoling. 1980’s moms didn’t have time for cajoling, which meant our family meals were a fluid rotation of Cashew Chicken, Baked Meatloaf, or Thick-Cut Pork Chops with Corn and Mashed Potatoes. There were also kebabs—-all kinds of kebabs: Pork kebabs, chicken kebabs, veggie kebabs--anything that could go on a stick, mom put on a stick, because she knew that kebabs were the Holy Grail of family food. 

I had completely forgotten about kebabs during the first 9 years of raising children. Putting any kind of protein on a stick is very, very good way to get kids to eat it. This works with chicken, pork and meatballs of course, but it’s also a brilliant tool for getting kids to eat fish.  Recently, I made kebabs with Mahi Mahi, a dense, firm white fish that’s a dream for skewering and works well on the grill--but what really took it over the top of is the yogurt drizzle and an all-purpose, dynamite avocado pesto. 

I started making avocado pesto this summer with the glut of greens or herbs outgrowing our garden —adding a bit of uber-ripe California Avocado in for creaminess  (this is also a good way to use up avocados that are no longer firm enough for slicing). I found it keeps well in the fridge for four to five days, even with the avocado, which means I’m also dolloping it on tomato salads, and tossing with pasta for easy dinners. 

You can make this with chicken, pork, or any other white fish. I keep the vegetables on the side--thinly sliced cucumber, radish, cherry or grape tomatoes (halved) make this a real delight--but of course skewer yours right on if it helps you get every last bite into every little mouth you’re feeding tonight. 

RECIPE, BELOW

MAHI MAHI KEBABS WITH AVOCADO PESTO AND HERBS

KEBABS: 

2 cups plain yogurt

1/2 cup olive oil 

Sea Salt

Freshly Ground pepper

1 ½ pounds firm white fish, such as Mahi Mahi, cut into cubes

AVOCADO PESTO:

2 cloves garlic,  roughly chopped

1 1/2 packed cups Parsley or kale

1 1/2 packed cups OF BASIL

1/2 cup PINE NUTS

Zest of 1 lemon

1/3  cup finely grated parmesan

1/3 to 1/2 cup EXTRA VIRGIN OLIVE OIL, PLUS FOR DRIZZLING

1/2 CREAMY, RIPE AVOCADO, DICED

SEA SALT, TO TASTE

FRESHLY GROUND PEPPER

TO SERVE: 

 1 ½ creamy, ripe avocado, thinly sliced 

4 pieces whole wheat or plain pita, lavash or flatbread

2 cups cherry tomatoes, halved

4 to 6 small radishes, thinly sliced

2 small cucumbers, thinly sliced

1 cup basil or mint leaves, or dill fronts, or a combination

scallions or scallion flowers, optional

Sea Salt, Freshly Ground pepper, and olive oil, for drizzling

TO MAKE THE KEBABS: STIR TOGETHER THE YOGURT AND OLIVE OIL; SEASON WITH SALT AND SET HALF OF IT ASIDE FOR GARNISH. TOSS THE FISH IN THE REMAINING YOGURT MIXTURE AND SEASON WITH SALT AND PEPPER. SET ASIDE WHILE YOU PREPARE THE GRILL, OR UP TO TWO NIGHTS. PREPARE THE GRILL, OILING GENEROUSLY. 

MEANWHILE, MAKE THE PESTO: MEANWHILE, COMBINE THE GARLIC, PARSLEY, BASIL, PINE NUTS, LEMON ZEST, PARMESAN AND OLIVE OIL IN A BLENDER AND PULSE TO MAKE A THICK PASTE, ADDING UP TO 2 TABLESPOONS OF WATER OR MORE OIL AS NEEDED TO KEEP IT MOVING. ADD IN THE AVOCADO AND PULSE TO COMBINE, WITHOUT MAKING THE PESTO COMPLETELY SMOOTH. SEASON WITH SALT AND PEPPER TO TASTE. SPOON INTO A CONTAINER TO USE RIGHT AWAY, OR SEAL OFF THE TOP WITH A BIT OF OLIVE OIL (TO PRESERVE THE BRIGHT GREEN COLOR FROM OXIDIZING), COVER AND REFRIGERATE FOR UP TO 5 DAYS. 

SEASON THE VEGETABLES WITH SALT AND PEPPER AND SET ASIDE WHILE YOU GRILL THE FISH. GRILL THE FISH ON A HOT GRILL UNTIL THE FISH RELEASES EASILY FROM THE GRILL GRATES, ABOUT 3 TO 4 MINUTES PER SIDE. FLIP AND CONTINUE COOKING. TOAST THE PITA OR FLATBREAD ON THE GRILL UNTIL LIGHTLY TOASTED ON EACH SIDE. 

TO PLATE: SERVE THE FLATBREAD, TOPPED WITH THE REMAINING YOGURT MIXTURE, THE GRILLED KEBABS, VEGETABLES, AND AVOCADO PESTO. SCATTER THE HERBS ALL OVER THE TOP, SEASON WITH MORE SALT AND PEPPER TO TASTE; DRIZZLE WITH OIL, IF DESIRED. SERVE WARM OR AT ROOM TEMPERATURE. 

PREP TIME: 25 MINUTES

TOTAL TIME: 25 MINUTES

SERVES 4

 

* TO ENSURE YOU’RE ENJOYING DOMESTICALLY GROWN CALIFORNIA AVOCADOS, BE SURE THE CHECK FOR CALIFORNIA ON THE LABEL!

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This post is sponsored by the California Avocado Commission. All opinions are my own. Images belong to Sarah Copeland, and should not be pinned or posted without attribution. **

• Photos + Styling // SARAH COPELAND

• Stoneware // LOST QUARRY