Honolulu Fish Kebabs

• 1/4 c. low-sodium soy sauce
• 4 tsp. grated fresh ginger
• 2 large garlic cloves, minced
• 2 tsp. lime or lemon juice
• 2 tsp. sesame oil
• 1 lb. fresh tuna, cut into 1-inch chunks
• 1 red bell pepper, cut into 1-inch squares
• 2 small zucchini, cut into 1/2-inch slices
• 16 fresh mushrooms
• 1 tsp. salt
• 2 green (unripe) bananas, sliced in 1/2-inch rounds
• 4 c. chopped onions
• 2 garlic cloves, minced
• 2 Tbsp. olive oil
• 1/2 tsp. cayenne or other ground dried chiles
• 1/4 tsp. savory or thyme
• 2 potatoes, chopped coarsely
• 2 sweet potatoes, chopped coarsely
• 1/4 small head of cabbage, chopped (about 2 c.)
• 1 c. chopped fresh parsley
• 4 c. chopped fresh tomatoes or 3 c. chopped canned tomatoes with juice
• 3 c. vegetable stock or water
• 1 lb. shrimp, shelled and deveined
• 1 lb. fish fillets, cut into chunks
• salt to taste

1. Dissolve 1 teaspoon salt in enough water to cover sliced bananas and soak bananas for about 15 minutes.
2. Drain and set aside.

soy sauce, ginger, garlic, lime, sesame oil, fresh tuna, red bell pepper, zucchini, mushrooms, salt, green, onions, garlic, olive oil, cayenne, thyme, potatoes, sweet potatoes, head of cabbage, parsley, tomatoes, vegetable stock, shrimp, fish fillets, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=346095 (may not work)