Grilled Fish On Skewers Food

FISH SKEWERS WITH BASIL CHIMICHURRI

Steps:

• For the marinade: In a medium glass bowl, mix together the
• onions, garlic, oil, vinegar, lemon juice and salt and pepper to taste.
• Add the fish and squash and marinate at room temperature,
• about 15 minutes.
• For the chimichurri: Combine the basil, parsley, onions,
• garlic, olive oil, vinegar, lemon juice, red pepper flakes and salt and pepper
• to taste in a food processor bowl, and pulse until the ingredients are just
• combined and chunky.
• Preheat the grill on high. Oil the grates well.
• For the fish skewers: Thread the marinated fish and squash
• onto the soaked skewers, 2 pieces of fish per skewer. Place 1 cherry tomato on
• the end of each skewer. Place on the grill and cook until lightly charred on
• the outside and the fish is just cooked through, 3 to 4 minutes per side.
• While the fish is still warm, drizzle with a little basil
• chimichurri and serve more on the side for dipping.

GRILLED FISH KEBOBS WITH PARSLEY AND GARLIC BUTTER

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.

GRILLED FISH KABOBS WITH CHERRY TOMATOES

Steps:

• Heat grill to high. Cut swordfish and salmon into 24 cubes (about 1 1/2 inches each); thread against the grain on 8 skewers, alternating with tomatoes.
• In a blender, puree basil, oil, and garlic until smooth. Season with salt and pepper. Reserve half.
• Brush kabobs with half of basil oil; season with salt and pepper. Grill until fish is opaque, 6 to 10 minutes, turning occasionally. With a clean brush, coat kabobs with reserved basil oil. Serve immediately.

CHILI-GRILLED CATFISH SKEWERS

Steps:

• Thread catfish nuggets on 6-8 bamboo skewers.
• Mix sauce ingredients thoroughly.
• Brush sauce onto both sides of the catfish skewers and let sit for 10 minutes.
• Heat grill medium high.
• Brush one side of catfish skewers with sauce again.
• Load into grilling basket and place on grill sauce side down.
• Grill 3-5 minutes until half done.
• Brush with remaining sauce.
• Flip and grill another 3-5 minutes until done.
• Note: The grilling basket may or may not be necessary. I am very nervous about cooking fish on the grill without it and risking losing our dinner into the flames.

GRILLED FISH ON SKEWERS

Steps:

• In a bowl mix all ingredients apart from the fish.
• Add the fish to the marinade and make sure it is coated all over.
• Leave to marinate for at least two hours, stirring from time to time.
• Divide the fish onto four skewers. (Tip: If you use bamboo ones soak them in water beforehand to stop them from burning).
• Place under a hot grill or onto the BBQ and leave for about 8 minutes or until cooked through.
• Turn only once.