Yugoslavian Fish Skewers With Serbian Tomato Relish 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 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.

YUGOSLAVIAN FISH SKEWERS WITH SERBIAN TOMATO RELISH

Steps:

• Prepare the Serbian Tomato Relish.
• Core, peel and dice the 2 tomatoes.
• Combine tomatoes and all the rest of the ingredients.
• Stir until well combined.
• Cover and refrigerate for at least 30 minutes.
• Fish preparation:.
• Cut fish into 1 1/2-inch chunks.
• Mix oil, garlic and pepper.
• Add fish pieces, turning lightly to coat all sides.
• Thread onto 6 skewers.
• Spray broiler rack with cooking spray.
• Place skewers on rack 4 to 6 inches from heat.
• Broil, turning carefully to cook on all sides.
• Cook and turn until lightly browned, about 10 to 12 minutes.
• Serve with tomato relish.

FISH SKEWERS WITH HERBS AND LIME

Steps:

• Heat the grill to high. In a mixing bowl, combine garlic, fish sauce and red-pepper flakes. Whisk in oil. Add fish cubes and gently toss to evenly coat. Let marinate while the grill heats up.
• Thread marinated fish onto metal or pre-soaked bamboo skewers (see Tip), pushing them up so they touch. This keeps them from overcooking.
• When the grill is hot, lightly brush the grates with oil and add the skewers. Cook until slightly charred in places, about 2 to 4 minutes, rotating them carefully halfway through.
• Transfer to a serving platter, and immediately squeeze 2 or 3 lime wedges on top of the fish while still hot. Garnish fish with scallions and herbs, and serve with more lime wedges on the side.