Soak skewers in water while you prepare the other ingredients. Chop bell pepper into 2" squares and cut zucchini into 1/2" slices. In a large mixing bowl, mix garlic herb marinade, cilantro, crushed red pepper, and olive oil. Season with salt and pepper to taste. Add bell pepper and zucchini to bowl and toss to combine.

Remove skin from the haddock and salmon and cut into 2" cubes. Place salmon and haddock in bowl with the garlic herb mixture and vegetables. Cut tuna into 2" cubes and add to the rest of the fish. Mix fish, vegetables, and herb mixture until sauce is evenly distributed and fish is well coated.

Using 2 skewers per kabob, thread fish alternately with bell pepper and zucchini.

Heat a gas or charcoal grill to medium. Grill kabobs without turning for 5 to 6 minutes, or until fish is opaque and nice grill marks form. Turn and grill for another 4 to 5 minutes, or until fish is cooked through. Drizzle with more garlic herb marinade, if desired.

Hannaford fresh Magazine, July August 2023