FISH STICKS

Paul Galvani December 21, 2006 4:00AM

[
          {
            "name": "Related Stories / Support Us Combo",
            "component": "11591218",
            "insertPoint": "4",
            "requiredCountToDisplay": "4"
          },{
            "name": "Air - Billboard - Inline Content",
            "component": "11591214",
            "insertPoint": "2/3",
            "requiredCountToDisplay": "7"
          },{
            "name": "R1 - Beta - Mobile Only",
            "component": "12287027",
            "insertPoint": "8",
            "requiredCountToDisplay": "8"
          },{
            "name": "Air - MediumRectangle - Inline Content - Mobile Display Size 2",
            "component": "11591215",
            "insertPoint": "12",
            "requiredCountToDisplay": "12"
          },{
            "name": "Air - MediumRectangle - Inline Content - Mobile Display Size 2",
            "component": "11591215",
            "insertPoint": "4th",
            "startingPoint": "16",
            "requiredCountToDisplay": "12"
          }
          
            ,{
              "name": "RevContent - In Article",
              "component": "12527128",
              "insertPoint": "3/5",
              "requiredCountToDisplay": "5"
            }
          
        ]

The cubes of tilapia in the fish kabobs ($13.99) at Pasha (2325 University, 713-592-0020) are marinated in olive oil and Turkish spices before being charbroiled, which adds a smoky flavor to the fish. There's no need to remove the tilapia from skewers, since that's taken care of by the kitchen -- all you have to do is enjoy the fish, which is served with red onions, delicious pickled red cabbage and a salad of tomatoes, cucumber and red pepper. This a standout dish, simple yet robust.