Bonefish Grill Fish Kabobs with Mediterranean Salsa

8 bamboo skewers, soaked in water for a at least 1 hour
3/4 cup + 2 tablespoons olive oil, divided
2 tablespoons lemon juice
2 tablespoons fresh parsley, minced
1 tablespoon fresh thyme, minced
1 garlic clove, minced
black pepper, to taste
1 1/2 lbs. firm fleshed fish, such as halibut, sea bass or shark, washed, patted dry, cut into 1 1/2 inch cubes
Mediterranean Salsa (recipe follows below)
1 lemon, cut into 8 wedges, then cut in half to make 16 pieces
1 red, yellow or green bell pepper, washed, cored, seeded and cut into 1 1/2 inch squares

Soak skewers in water. In a large plastic bag or a medium, non reactive bowl, combine 3/4 cup olive oil, lemon juice, parsley, thyme, garlic and black pepper; stir to blend. Place fish in mixture;
toss lightly to coat. Seal or cover and marinate for 30 minutes in refrigerator.

Preheat grill. Remove fish from marinade; reserve marinade. Thread fish onto skewers alternately with lemon pieces and bell peppers. Brush grids of barbecue with remaining 2 tablespoons olive oil. Place skewers on rack and grill, turning frequently, until fish is just turning frequently, until fish is just barely opaque, about 8 to 11 minutes. Spoon Mediterranean Salsa on serving platter. Arrange kabobs on top.

MEDITERRANEAN SALSA

1 large red bell pepper, washed
1 1/2 tablespoons dried basil
1 large garlic clove, minced
1 jalapeno chili or other hot chili, veins and seeds removed, finely minced
4 oil packed sun dried tomatoes, drained and chopped
1/2 small red onion, chopped
1/4 cup olive oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
salt to taste
pepper to taste
2 large tomatoes,seeded, diced
3 tablespoons chopped black olives

Place oven rack 5 to 6 inches from broiler element. preheat broiler. Line broiler pan or baking sheet with foil. Place red pepper on top. Roast on all sides until entire pepper is charred, about 15 to 20 minutes. Remove from oven and wrap the charred pepper in the aluminum foil used to line pan. Allow to rest 5 minutes. Remove foil; when cool enough to touch, remove core and seeds. Cut into a medium dice.

Using a food processor fitted with the metal blade, process basil leaves and garlic until finely chopped. Add jalapeno or other chili, sun dried tomatoes and red onion; process 10 seconds. Add olive oil, balsamic vinegar, red wine vinegar, salt and pepper; process 5 seconds. Carefully remove blade and stir in bell pepper, tomatoes and olives. May be used immediately or covered and refrigerated up to 24 hours. Makes about 2 cups.