Sea Fish Kebabs
by Editorial Staff
For such delicious kebabs, you will need three types of sea fish, as well as bell peppers. A dish with tomato salsa is served.
Servings: 4
Ingredients
- Olive oil – 120 g (1/2 cup)
- Zest and juice of one large lemon
- Chili flakes (crumbled) – 1 teaspoon
- Monkfish (fillet, diced) – 350 g
- Swordfish (fillet, diced) – 350 g
- Salmon (fillet, diced) – 350 g
- Bulgarian yellow or red pepper (seeded and cut into squares) – 2 pcs.
- Fresh parsley leaves (finely chopped) – 30 g (2 tablespoons)
- Salt and black pepper to tasteFor salsa:
- Fleshy tomatoes (cut into small cubes) – 230 g
- Garlic (minced) – 1 clove
- Red chili pepper (seeded and finely chopped) – 1 pc.
- Extra virgin olive oil – 45 g (3 tablespoon. L.)
- Fresh lemon juice – 15 g (1 tablespoon)
- Fresh parsley leaves (finely chopped) – 15 g (1 tablespoon)
- Pinch of sugar
Directions
- Pour 120 g of olive oil, lemon juice into a deep bowl, add zest, chili flakes, and black pepper to taste. Mix everything well and put the pieces of fish in this marinade, roll the fish well in the marinade.
- Put the bell pepper in a bowl with fish, cover, and refrigerate for an hour.
- Skewer on oiled metal skewers, alternating between fish and pepper. Turn on the grill to preheat to medium heat. Place the fish kebabs on the grill rack and cook, turning once, about 5-8 minutes.
- While the kebabs are cooking, prepare the salsa. In a bowl, mix all the salsa ingredients, season with salt and pepper to taste, stir and serve immediately with fish kebabs. Also kebabs can be poured with marinade in which fish was marinated and chopped parsley.
- You should string fish on a skewer, alternating types of fish and bell peppers.
Enjoy your meal!
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