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
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.