Teriyaki Mahi-Mahi Skewers

What You’ll Need

• 12oz Pasture Provisions Mahi-Mahi (thawed)

• ½ large red onion, quartered

• 1 bell pepper, cut into squares

• 12oz jar teriyaki sauce

Optional Garnish & Sides

• Green onion tops, sliced

• Fresh cilantro

• Steamed rice

Let’s Cook

1. Marinate the Fish

   • Cut thawed Mahi-Mahi into 1-inch cubes.

   • Place in a shallow dish or zip-top bag and cover with ½–⅔ of the teriyaki sauce.

   • Refrigerate for 30–60 minutes.

2. Prep the Veggies

   • While the fish marinates, cut the onion and bell pepper into slightly larger squares than the fish. (This helps prevent sticking to the grill.)

3. Assemble the Skewers

   • Preheat grill to medium-high.

   • Alternate threading bell pepper, onion, and fish onto skewers.

4. Grill to Perfection

   • Place skewers on the grill. Rotate a quarter turn every 1–2 minutes until fish is cooked through (opaque and flaky).

   • Baste with reserved marinade as you cook for extra flavor.

5. Serve & Enjoy

   • Plate skewers over steamed rice.

   • Drizzle with teriyaki sauce and finish with cilantro and green onion.