Seafood Kabob -- Quincy Market Style Recipe

• 2 lbs firm ocean fish (Swordfish is the standard, but I've also used Salmon, Halibut, Shark, and others).
• 2 lbs mixed vegetables (tomatoes, onions, bell peppers, potatoes, etc.)
• 1/2 cup Mayonnaise
• 1/2 cup Sour Cream or Plain Yogurt
• 2 tsp paprika
• 2 tsp cumin
• 1 Lemon juiced
• 1 Lemon wedged
• 3 cups rice (uncooked) -- I use a mix of brown and white
• 3 1/2 cups chicken or vegetable broth
• 1 Tbsp fresh dill or cilantro chopped (optional)

1. Cut the fish into 1 inch cubes
2. Mix the mayonnaise, sour cream or yogurt, paprika, cumin, and the juice of the lemon together in a bowl.
3. Coat each piece of fish in the mixture and put on skewer.
4. Refrigerate for 2-4 hours.
5. Cut vegetables, coat with mixture, and also skewer and let marinate for 2-4 hours.
6. (hint: If you have a vegetable grilling basket you can use, then you do not need to skewer the vegetables.)
7. Reserve any remaining mixture.
8. Put rice and chicken or vegetable broth into a rice cooker and cook.
9. Or cook on stove.
10. Heat grill to medium high and place vegetables on grill.
11. After vegetables have been grilling about 5 minutes, add the fish.
12. Turn the fish once after about 4 minutes.
13. Take off the grill after it has cooked 4 mintues on each side (cut to test if you think they may not be done).
14. Mix any reserved mixture and the chopped fresh dill or cilantro into the rice.
15. Place the grilled fish kabobs and vegetables on a serving platter and serve with fresh lemon wedges!

fish, mixed vegetables, mayonnaise, sour cream, paprika, cumin, lemon juiced, lemon wedged, rice, chicken, dill

Taken from cookeatshare.com/recipes/seafood-kabob-quincy-market-style-9642 (may not work)