Fish Kebabs With Pastis Mayonnaise Recipes

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FISH KABOBS



Fish Kabobs image

This is a delight to serve hot from the grill. Marinades about a pound of haddock and assorted veggies. Be sure to soak skewers for several hours if using wooden ones.

Provided by Aroostook

Categories     Vegetable

Time 22m

Yield 4 serving(s)

Number Of Ingredients 9

3/4 cup oil
3/4 cup lemon juice
3/4 cup soy sauce
1 lb of fresh fish
1 red pepper
1 green pepper
2 medium onions, quartered
8 mushrooms (blanched in hot water for 3 minutes to keep from breaking)
8 cherry tomatoes

Steps:

  • Cut the first three ingredients into 2 inch cubes.
  • Soak wooden skewers for a few hours or overnight in water.
  • Marinade fish and veggies for 4+ hours .
  • Skewer and grill over medium heat for about 3 minutes.
  • Turn and repeat.

FISH KEBABS



Fish Kebabs image

Provided by Kiran Desai

Categories     Fish     Tilapia     Gourmet

Yield Makes 6 (first course or hors d'oeuvre) servings

Number Of Ingredients 15

1 lb skinless catfish or tilapia fillet, pin bones removed and fish cut into 1-inch pieces
2 tablespoons plain whole-milk yogurt (preferably thick, such as Greek)
1 tablespoon finely grated (with a rasp) peeled fresh ginger
2 teaspoons finely grated (with a rasp) garlic
1 teaspoon minced fresh green chile, such as serrano or Thai, including seeds, or to taste
Rounded 1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon turmeric
1/3 cup finely chopped fresh cilantro
1/2 cup fine dry bread crumbs
1 1/2 to 2 cups vegetable oil
Accompaniment: cilantro mint chutney
Special Equipment
about 18 (6-inch) bamboo skewers if serving as an hors d'oeuvre

Steps:

  • Purée fish with yogurt in a food processor until smooth.
  • Stir together ginger, garlic, chile, salt, cumin, coriander, and turmeric in a large bowl, then add fish and cilantro and stir until seasonings are evenly distributed.
  • Spread bread crumbs on a plate. Wet hands slightly, then form 2 tablespoons fish mixture into an oval about 3 inches long. Flatten oval slightly, then transfer to crumbs and turn to coat lightly. Transfer to a tray lined with wax paper. Make about 17 more patties in same manner.
  • Heat 1/2 inch oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then fry patties in 2 batches, gently turning over once or twice with tongs, until golden and just cooked through, 2 1/2 to 3 minutes per batch. Transfer as fried to paper towels to drain.
  • If serving as an hors d'oeuvre, put each patty on a skewer and serve with chutney for dipping. If serving as a first course, divide patties among 6 plates (about 3 per person) and drizzle with chutney.

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