Curried Seafood Kabobs With Zucchini & Red Onion

Serves 6 

Ingredients for building the kabobs:

1 pound swordfish, skin removed and cut into 1 ½ – inch pieces 

1 pound salmon fillets, skin-on and cut into 1 ½ – inch pieces 

½ pound of scallops, abductor muscles removed  

1 medium zucchini, very thinly sliced lengthwise on a mandoline 

2 large red onion, peeled and cut into quarters 

2 lemons, halved crosswise 


For the kabob marinade:  

1 package Simmer Sauce Coconut Curry 

½ cup coconut milk 

½ cup white balsamic vinegar 

½ cup California Olive ranch olive oil  

Kosher salt & freshly ground black pepper to taste  



1. In a blender or mini food processor, pulse the Simmer Sauce Curry, coconut milk, balsamic vinegar and olive oil to a loose puree. Check seasoning and if necessary, season with salt and pepper and transfer to a bowl.

2. Onto each of 8-10 long skewers, alternately thread a piece of fish or scallop, a slice of zucchini or red onion, repeating until each skewer has 3 pieces of fish, 3 slices of zucchini and two or three pieces of red onion. Season the skewers with salt and pepper and brush all over with the curry marinade. Cover and refrigerate for 1 hour.

3. Light a grill. Grill the skewers over medium heat- not high, turning, until the fish is lightly browned and cooked through, about 6 minutes. Transfer to a platter. Meanwhile, grill the lemon halves, cut side down, until charred, about 2 minutes. Serve the skewers with the grilled lemons.