Fish Skewers with Many Spices and Lots of Parsley
So, I got a BBQ finally and to kick things off I decided to try making some fish skewers. It wasn't until after I paid for the halibut (cha-ching!) that I really felt pressure for it to be a success. Any firm white fish will work, I was nervous because I was feeding others and the halibut looked the most firm and least likely to fall of my skewers. Recipe inspo from both the Looney Spoons cookbook, my aunt's fish skewers and copious searching on the internet on how to bbq fish.
Prep Time: 45 minutes (including 30 for marinating)
Total Time: 1 hour
Serves 2 (4 skewers)
400g firm white fish (cod or halibut will work well)
3 tbsp olive oil (plus some to grease the BBQ)
1/4 cup fresh lemon juice (I used the juice of 1 lemon)
2 garlic cloves
1 tsp salt
1/4 tsp cumin
1/2 tsp paprika
1/8 tsp chilli powder
1/8 tsp turmeric
4 tbsp parsley, finely chopped
1 red pepper, cut into big pieces
1 orange pepper, cut into big pieces
1/4 red onion, cut into big pieces
Skewers for assembling (if using wood skewers, remember to soak them before so they don't burn)
Cut the fish into 3cm chunks and place in a bowl or deep tray.
For the marinade, mix the oil, lemon juice, garlic, salt, cumin, paprika, chilli powder, turmeric and parsley in a bowl.
Pour marinade over fish, cover and let sit in the fridge for 30+ minutes.
While the fish is marinating, cut the peppers and onion and then relax.
When the fish is done marinating, assemble the skewers alternating peppers, onion and fish. (You probably will have some leftover peppers - this recipe goes well with the Mediterranean Quinoa Salad, so you can throw them in there).
Preheat your BBQ and grease it well. Fish is notorious for sticking and falling apart on the BBQ so the more you grease and the less you turn the skewers, the better.
Place the skewers on the grill over medium-high heat, cook for a total of 10 minutes (or until fish is flakey) turning it once.