I used a variety of beautiful fresh fish; salmon, sea bass and halibut, you can use whatever you like, or whatever is fresh. I cut the fish into large cubes about 2 inches wide, I skweered them with red onion and bell pepper in between.
In a small saucepan combine the following and bring to a simmer over medium-low heat.
2 oz. tequila
1/3 cup orange juice
1 tsp. lime zest
Juice from 1 lime
1 TBSP Soy Sauce
1 TBSP Just Jan's Tangerine Marmalade
2 tsp. Herb Seasoning (I used Chef Ryan Rondeno Citrus Herb Rub)
You can use the following in place of this rub -
1/2 tsp. Kosher Salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. mustard seed
1/4 tsp. fennel seed
Simmer until the liquid has been reduced to about half. Brush it on the fish while the mixture is still warm.
To finish cooking the skewers wrap them in parchment paper with sugar snap peas, leaks and fennel fronds, and place them in a baking dish.
Bake in a 425 degree preheated oven for 10 -12 minutes.