SOUTHWESTERN ALBACORE KABOBS

1½ lbs. albacore loin cuts
¾ cup tequila
4 tbsp. lime juice
1 tbsp. minced garlic
2 tbsp. canola oil
2 tsp. chili powder
1 tsp. cumin
½ tsp. dry mustard
1 tsp. grated lime peel

Rinse albacore with cold water; pat dry with paper towels. Cut into 1½-inch cubes; set aside in a large glass dish. Combine remaining ingredients except lime peel. Pour over albacore and marinate in refrigerator for a minimum of 30 minutes, turning once. Thread albacore chunks onto metal or soaked bamboo skewers for four servings. Place kabobs on a well-greased grate over hot coals; cook for 3 or 4 minutes, turning once. Baste frequently with reserved marinade. Sprinkle with lime peel just before serving.

Makes 4 servings.

Recipe and photo courtesy of Oregon Albacore Commission.