Grilled fish kebabs with mediterranean salsa


Bamboo skewers
3/4 cup olive oil
2 tbsp lemon juice
2 tbsp minced fresh parsley
1 tbsp minced fresh thyme
1 lg clove garlic, peeled and minced
black pepper to taste
1 1/2 lb firm-fleshed fish – halibut
1 red bell pepper, cut into 1 1/2″ pcs
1 lemon, cut into slices
olive oil for brushing grill
mediterranean salsa (see recipe)

How to prepare

To prevent burning, soak skewers in water for an hour before using. In a medium non-reactive bowl, combine olive oil, lemon juice, parsley, thyme, garlic, and black pepper. Stir to blend. Cut fish into 1 1/2″ cubes and place in bowl. Toss lightly to coat fish, cover and marinate for 30 minutes. Prepare mediterranean salsa. Prepare grill for direct-heat cooking. Remove fish from marinade and reserve marinade. Thread fish onto skewers, alternately with lemon slices and bell pepper squares. Brush grill with olive oil. Place skewers on rack and grill, turning frequently, until fish is just barely opaque, about 8-11 minutes. Spoon mediterranean salsa on a serving platter. Arrange kebabs on top. Serve immediately. Makes 4 servings.

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