Three Color Fish Kebabs
Fish Kebabs Recipe
For food to be appetizing, it needs to look as well as taste good, and this dish, with its sweet tomato and chili salsa, scores on both counts.
120ml/4fl oz/1/2 cup olive oil
finely grated (shredded) rind and juice of 1 large lemon
5ml/1 tsp crushed chili flakes
350g/12oz monkfish fillet, cubed
350g/12oz swordfish fillet, cubed
350g/12oz thick salmon fillet or steak, cubed
2 red, yellow or orange (bell) peppers, cored, seeded and cut into squares
30ml/2 tbsp finely chopped fresh flat leaf parsley
salt and ground black pepper
For the salsa
2 ripe tomatoes, finely chopped
1 garlic clove, crushed
1 fresh red chili, seeded and chopped
45ml/3 tbsp extra virgin olive oil
15ml/1 tbsp lemon juice
15ml/1 tbsp finely chopped fresh flat leaf parsley
pinch of granulated sugar
1. Put the oil in a shallow glass or china bowl and add the lemon rind and juice, the chili flakes and pepper to taste. Whisk to combine, then add the fish chunks. Turn to coat evenly.
2. Add the pepper squares, stir, then cover and marinate in a cool place for 1 hour, turning occasionally. Preheat the grill (broiler) or prepare the barbecue.
3. Drain the fish and peppers, reserving the marinade, then thread them on to 8 oiled metal skewers. Barbecue or grill (broil) the skewered fish for 5-8 minutes, turning once to ensure even cooking.
4. Meanwhile, make the salsa by mixing all the ingredients in a bowl, seasoning to taste with salt and pepper. Heat the reserved marinade in a small pan, remove from the heat and stir in the parsley, with salt and pepper to taste. Serve the fish kebabs hot, with the marinade spooned over, accompanied by the tomato and chili salsa.
Don’t let the fish marinate for more than an hour. The lemon juice will start to break down the fibers of the fish after this time and it will be quickly overcooked.