The combination of plump fresh fish, juicy red bell peppers, sweet onion squares, and pungent cilantro makes for an eye-catching presentation. For additional color, thread yellow, orange, and green bell peppers onto the skewers, or you can tame the heat with thick peach slices. And feel free to swap wooden skewers for the metal variety; just be sure to give them the requisite pregrilling soak of about 30 minutes. Serve these lively kebabs with a simple green salad.

　　

Ingredients

Makes 4 servings

　　3 tablespoons unseasoned rice vinegar

　　2 tablespoons finely grated peeled fresh ginger

　　2 tablespoons peanut oil

　　2 tablespoons Asian sesame oil

　　2 tablespoons soy sauce

　　2 tablespoons honey

　　1 tablespoon chopped fresh cilantro, plus additional to taste

　　1 serrano chile, seeded and minced

　　Freshly ground white pepper

　　1 1/2 pounds (1 1/4-inch thick) ahi tuna, cut into 1 1/4-inch cubes

　　Nonstick vegetable-oil spray

　　1 large red bell pepper, cut into 1-inch squares

　　1 large sweet onion (such as Maui or Vidalia), cut into 1-inch squares

　　Special equipment: 6 (12-inch) metal skewers; gas or charcoal grill

　　

Step 1

Whisk the vinegar, ginger, oils, soy sauce, honey, cilantro, and chile in a medium bowl to blend; season to taste with white pepper. Transfer 3 tablespoons of the marinade to a small bowl and reserve. Add the tuna to the remaining marinade in a medium bowl and toss to coat. Refrigerate at least 30 minutes and up to 45 minutes.

　　

Step 2

Spray a grill rack with nonstick spray. Prepare a grill to medium-high heat. Alternate the tuna cubes, bell pepper squares, and onion squares on each of 6 metal skewers. Grill to desired doneness, turning frequently, about 4 minutes total for medium-rare. Transfer to a platter. Drizzle the reserved marinade over and sprinkle skewers with cilantro, to taste.

　　The Epicurious Cookbook