Shish kebab usually refers to marinated chunks of meat, skewered and grilled. These are basically shish kebabs, but with fish, coated in a chimichurri-esque mixture. Use the thickest, firmest fish you can find, and do your best to thread everything on the skewers in a way that makes them sit evenly on the grill. This helps develop a nice char on the fish and vegetables.
Adeena Sussman’s herbed fish kebabs
Time: 40 minutes
- 1 cup packed parsley
- 1 cup packed cilantro
- ½ cup packed mint leaves
- 1 tablespoon fresh za’atar or oregano leaves
- 2 scallions, coarsely chopped
- 3 garlic cloves, smashed
- 1 small shallot, quartered
- 1 small jalapeño, seeded and finely chopped
- ½ cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon finely grated lemon zest
- ½ teaspoon kosher salt
- 3 medium tomatoes, each cut into 8 wedges
- 1 jumbo or 2 medium red onions, cut into 1-inch chunks
- 1 ½ pounds skinless white fish fillets, such as halibut or mahi-mahi, cut into 1-inch chunks
In the bowl of a food processor, pulse the parsley, cilantro, mint, za’atar, scallions, garlic and shallot until finely minced but not pasty and liquidy, 20 to 25 pulses.
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Add the jalapeño, olive oil, lemon juice, lemon zest and salt and pulse 5 more times. Divide the mixture in half.
Create 8 to 10 skewers by threading the tomatoes, onions, and fish on the skewers. Arrange them on a rimmed baking sheet and brush with half the herb mixture.
Lightly grease and preheat a grill (or a flat griddle or grill pan, to allow the skewers to lie flat) over medium-high heat.
Grill the skewers, turning once, until the fish is cooked through, 3 to 4 minutes per side.
Serve the kebabs with the remaining green sauce.
Adapted from “Sababa: Fresh, Sunny Flavors from My Israeli Kitchen” by arrangement with Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2019, Adeena Sussman.
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