One of the joys of the hot season is summer grilling. There’s nothing like being outside with a hot grill, a drink in your hand, and all your favorite friends gathered around. Once you have marinated and skewered the fish, you can just sit these on the grill for 2-3 minutes, and serve something healthy and sensational.
The yellowy-orange tomatoes and lemon wedges give skewers a uniform look. Tip: When developing this recipe, the first thought was to get swordfish for the 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. See more recipes for Summer Entertaining.
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
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Combine all ingredients in a bowl
MARINATE THE FISH
2 1/2 LB paiche fillet, 1-inch thick
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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
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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
