Lemony Oregano Fish Skewers: a Super Summer Grill Favorite

Recipe

Lemony Oregano Fish Skewers: a Super Summer Grill Favorite

Grilled fish and lemon go handsomely together. This dish will work perfectly on your summer grill buffet. The yellowy-orange tomatoes and lemon wedges give skewers a uniform look. The first thought was to get swordfish for this dish, but it was not available, so I substituted paiche fillets, which had the same firm consistency, and took on the marinade flavors very well.

MAKES ABOUT 39 PIECES OF FISH, 13 SKEWERS

Fish Kebabs

MAKE THE MARINADE

3/4 CUP olive oil
zest and juice from 1 lemon
2 TB mint, cut into ribbons
1 TB thyme, minced
2 cloves garlic, crushed in a garlic press
2 tsp dried oregano
3 tsp coriander seeds, toasted and lightly crushed in a spice grinder
2 scallion tops, cut into thin rings
1/2 tsp salt
1/2 tsp white pepper
1/4 tsp cayenne

Combine all ingredients in a bowl

MARINATE THE FISH

2 1/2 LB paiche fillet, 1-inch thick

Rinse the fish and pat dry with paper towels. Cut into 1-inch cubes. Place fish and marinade in a zip lock bag. Let marinate for an hour in the refrigerator.

GRILL THE FISH

5 lemons, cut into 8 wedges
yellow cherry tomatoes

Onto wooden skewers thread a lemon wedge, 2 to 3 pieces of fish, and end with tomato. Grease and preheat grill. Cook fish for 2 –3 min on both sides.

See the formula for throwing a fresh and fabulous summer bbq in 16 Summer Fare