In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Chad Robinson from Fosters Wine Estates discusses Beringer Wines while Host Tim Creehan prepares the recipes of Beringer Corporate Chef, David Frakes: Red Lentil-Crusted Halibut and Sausage, Pepper, & Onion Skewers.

Sausage, Pepper, and Onion Skewers

8 mild sausages, such as sweet Italian
3 large yellow, orange, or red bell peppers, sliced into 3/4-inch wedges
2 small yellow onions, cut into 1/2 –inch wedges
2-4 tablespoons olive oil
Salt and pepper to taste
8 metal or wooden skewers

Chef Tim Creehan's recipe for Chargrilled Lemon Pepper Grouper using Lemon Pepper Grill Plus.

Click here for Chef Tim Creehan's Profile

Ingredients

4 7-8 oz yellowfin grouper fillets
8 tbsp Lemon Pepper Grill Plus
Steamed rice

Procedure