Fish Kebabs Food

SPICY THAI FISH KEBABS

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.

SOUTH BEACH FISH KABOBS

Steps:

• Combine the olive oil, lime juice and dijon mustard in a small mixing bowl.
• Add fish cubes to the marinade, cover and place in refrigerator; marinate for 15 minutes turning once to coat.
• Meanwhile clean, core and cut your veggies.
• Thread skewers with veggies and fish, 4 pieces of fish per skewer, and brush kabobs with leftover marinade.
• Preheat broiler and place the kabobs on a broiler pan.
• Broil about 4 inches from heat for about 6-8 minutes turning once and brush on more marinade when turning.
• Feel free to grill them also.

FISH KABOBS

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.

FISH KEBABS

Steps:

• Purée fish with yogurt in a food processor until smooth.
• Stir together ginger, garlic, chile, salt, cumin, coriander, and turmeric in a large bowl, then add fish and cilantro and stir until seasonings are evenly distributed.
• Spread bread crumbs on a plate. Wet hands slightly, then form 2 tablespoons fish mixture into an oval about 3 inches long. Flatten oval slightly, then transfer to crumbs and turn to coat lightly. Transfer to a tray lined with wax paper. Make about 17 more patties in same manner.
• Heat 1/2 inch oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then fry patties in 2 batches, gently turning over once or twice with tongs, until golden and just cooked through, 2 1/2 to 3 minutes per batch. Transfer as fried to paper towels to drain.
• If serving as an hors d'oeuvre, put each patty on a skewer and serve with chutney for dipping. If serving as a first course, divide patties among 6 plates (about 3 per person) and drizzle with chutney.