SPICY THAI FISH KEBABS
Perfect for a light supper or lunch
Provided by Good Food team
Categories Dinner, Lunch, Supper
Time 30m
Number Of Ingredients 10
Steps:
- Preheat the oven to 180C/gas 4/ fan 160C. Line a baking tray with foil and brush lightly with oil.
- Mix the spices and oil in a shallow bowl and season well. Roll the fish in the spice mixture, then loosely concertina it on 4 skewers. Follow with 2-3 chunks of pepper and onion per skewer and finish with a cherry tomato.
- Roast the skewers on the foil for 8-10 minutes or until the fish is white and opaque. Stir the parsley into the yogurt, then add the lemon juice and salt and pepper to taste. Serve with the kebabs and rice.
Nutrition Facts : Calories 215 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 2.07 milligram of sodium
BAKU FISH KEBABS
In her new cookbook, "Taste of Persia," Naomi Duguid gives this simple recipe from Azerbaijan for fish kebabs marinated with lemon juice and dill. To serve, the fish is sprinkled with tart sumac powder, available in most spice shops or online, and served with a fresh pomegranate relish. Cooking the fish mostly on the skin side keeps it moist.
Provided by David Tanis
Categories seafood, skewers and kebabs, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- To make relish, put pomegranate seeds in heavy bowl and mash with a pestle or wooden spoon to release some juices. Add salt and lemon juice, stir and set aside for about 30 minutes. Wait until just before serving to add chopped cilantro.
- Slice the fish fillets crosswise into 1 1/2-inch-wide pieces and lay them in a shallow dish. Mix together lemon juice, dill, salt and olive oil and pour mixture over fish. Flip the fish in the marinade to coat well and set aside for 30 minutes or so.
- Heat a charcoal or gas grill to medium, and place the grill rack about 5 inches above the coals or flame.
- Thread the fish slices on skewers with the skin side down. Place fish skin side down on rack and grill for 10 minutes, then flip and cook other side until just done, another 4 minutes or so.
- Transfer fish to a platter and garnish with onions, scallions and tomato slices, if using. Spoon some pomegranate relish over fish. Sprinkle everything lightly with salt and then generously with sumac powder.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 1 gram, Sodium 291 milligrams, Sugar 5 grams
GRILLED FISH KEBOBS WITH PARSLEY AND GARLIC BUTTER
Provided by Giada De Laurentiis
Time 1h58m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Kebobs: Put the salmon, halibut and tuna in a resealable plastic bag. In a medium bowl whisk together the olive oil, lemon zest, lemon juice, garlic, parsley, thyme, salt, and pepper. Pour the oil mixture over the fish and seal the bag. Refrigerate for 30 minutes. Thread each skewer with 2 pieces of salmon, 2 pieces of halibut and 2 pieces of tuna, alternating the fish on the skewers.
- Butter: In a small bowl, mix together the butter, garlic and parsley. Season with salt and pepper, to taste. Transfer the butter to the center of a 6-inch-square piece of plastic wrap. Fold the plastic over the butter and form it into a log, about 4-inches long and 1 1/2 inches in diameter. Refrigerate until firm, about for 1 hour. Slice the butter into 1/4 to 1/2-inch thick slices and transfer them to a plate.
- Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the fish with salt and pepper, to taste, and grill the skewers until opaque, about 3 to 4 minutes on each side. Arrange the skewers on a platter and serve the butter alongside.
FISH KABOBS
This is a delight to serve hot from the grill. Marinades about a pound of haddock and assorted veggies. Be sure to soak skewers for several hours if using wooden ones.
Provided by Aroostook
Categories Vegetable
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the first three ingredients into 2 inch cubes.
- Soak wooden skewers for a few hours or overnight in water.
- Marinade fish and veggies for 4+ hours .
- Skewer and grill over medium heat for about 3 minutes.
- Turn and repeat.
TUNA KEBABS WITH GINGER-CHILE MARINADE
Why you'll make it: Because it's tuna done differently, and a spicy Asian take on kebabs.
Provided by Molly Stevens
Categories Fish Ginger Onion Marinate Dinner Tuna Hot Pepper Summer Grill/Barbecue Soy Sauce Bon Appétit Pescatarian Dairy Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Whisk first 8 ingredients in medium bowl to blend; season to taste with ground white pepper. Transfer 3 tablespoons marinade to small bowl and reserve. Add tuna to remaining marinade in medium bowl and toss to coat. Refrigerate at least 30 minutes and up to 45 minutes.
- Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Alternate tuna cubes, bell pepper squares, and onion squares on each of 6 metal skewers. Grill to desired doneness, turning frequently, about 4 minutes total for medium-rare. Transfer to platter. Drizzle reserved marinade over; sprinkle with chopped cilantro.
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5/5 (31)Total Time 18 minsCuisine MediterraneanCalories 295 per serving
- In a small bowl, whisk together the marinade ingredients of extra virgin olive oil, lemon juice and zest, garlic, oregano, thyme, cumin, Aleppo pepper and coriander.
- Place salmon pieces, zucchini and onions in a large mixing bowl. Season with kosher salt and pepper, and toss briefly. Now pour the marinade over the salmon and toss again to make sure the salmon is well coated with the marinade. Let the fish marinate for about 15 to 20 minutes (see Cook's Tip)
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- Crumble the canned or steamed fish into smaller pieces. Add the grated onion, chickpea flour, cilantro, chili peppers, garlic, chopped mint, curry powder, cumin, coriander, paprika, turmeric, red pepper flakes and one egg to the fish.
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