Gremolata fish kebabs

Recipe from: 12/1/2002 12:00:00 AM
fish kebabs

Ingredients 14
Servings 1
Minutes 00:15


Serving Change
  • 1.25
    firm white fish fillets, cut into 2.5 cm cubes
  • 4
    thick slices lemon, quartered
  • 1
    red pepper, seeded and cubed
  • For the marinade:
  • 80
    olive oil
  • 3
    garlic cloves, crushed
  • 2
    lemons, juice
  • 5
    soy sauce
  • 10
    grated lemon zest
  • 45
    freshly chopped origanum
  • For the herb sauce:
  • 50
    freshly chopped parsley
  • 50
    lemon zest
  • 2
    cloves garlic, chopped


Make the kebabs by threading the fish cubes, lemon quarters and red pepper cubes onto skewers and place in a large, shallow dish.

Mix the marinade ingredients together and pour over the kebabs. Cover and refrigerate for at least 30 minutes, turning kebabs occasionally.

Place kebabs in a preheated 180 °C oven for 10 minutes, until the fish flakes when tested with a fork. Turn kebabs and baste frequently during cooking.

To prevent the kebab sticks from burning, soak them in water for at least 30 minuts before cooking and cover the ends of the sticks with foil during cooking to prevent them from browning.

To serve, sprinkle kebabs with parsley, lemon zest and garlic. Serve hot or cold with lemon and lime wedges.


Read more on: fish/seafood  |  roast

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