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Galilee-Style Grilled Fish Kebabs Recipe

Galilee-Style Grilled Fish Kebabs
Source: Saveur

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Ingredients

  • 1⁄2 cup cilantro leaves, finely chopped
  • 6 garlic cloves, finely chopped
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tbsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1⁄2 tsp. ground fennel seed (optional)
  • 2 1⁄2 lb. firm, thick fish fillets such as swordfish, striped bass, or halibut, cut into 1-by-2-inch cubes
  • 1⁄2 cup extra-virgin olive oil
  • Juice of 3 lemons (½ cup)
  • 1 tbsp. fresh dill, finely chopped
  • Arugula, grilled fresh pineapple rings, and lemon slices, for serving (optional)
  • Vegetable oil, for brushing
  • 40 red or yellow cherry tomatoes
PREP TIME
25m
COOK TIME
1h
TOTAL TIME
1h25m
YIELD
10

Instructions

  • In a large bowl, combine the cilantro, garlic, coriander, cumin, salt, pepper, and fennel seed, if using. Add the fish and toss to coat. Let rest for 10 minutes.
  • In a separate medium bowl, whisk the olive oil, lemon juice, and dill. Pour the mixture over the fish, turning to coat. Cover and refrigerate for 1 hour.
  • If using wooden or bamboo skewers, submerge ten 12-inch skewers in cold water; let soak for at least 30 minutes. Line a platter with arugula or grilled pineapple rings if desired; set aside.
  • Heat a grill or grill pan to medium heat, and brush lightly with vegetable oil. Or, preheat the broiler and brush a baking sheet with vegetable oil. Thread about 5 pieces of fish onto each skewer, adding a cherry tomato lengthwise between each piece.
  • Transfer the kebabs to the grill or under the broiler, spacing them at least 2 inches apart; cook until the fish is just cooked through, 6–8 minutes. Remove and transfer to the prepared platter. Serve immediately with the lemon slices, if using.

Dinner

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A recipe from Saveur

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