Grilledfishonskewers Recipes

GRILLED SHRIMP SKEWERS

Grilled Shrimp Skewers image

Provided by Bobby Flay

Time 32m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/2 cup olive oil
3 cloves garlic, crushed
1 tablespoon Calabrian chile flakes
1 tablespoon fresh oregano leaves, plus for garnish
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound extra-large (16 to 20 per pound) shrimp, shelled and deveined, tail-on

Steps:

Put the olive oil, garlic and chile flakes in a small skillet. Turn the heat to low and let the mixture heat for about 10 minutes; the oil should just barely simmer around the garlic in the last few minutes. Remove from the heat and cool slightly. Transfer to a blender, add the 1 tablespoon oregano and some salt and pepper, and blend until the garlic and oregano are finely chopped. Set aside half of the chile-garlic oil for serving.
Heat the grill to high. Thread the shrimp onto skewers, about 4 or 5 shrimp per skewer, threading so that the skewers goes through the tail and thick end of each shrimp. Brush the shrimp with some of the chile-garlic oil and season with salt and pepper. Grill until lightly golden brown on both sides and opaque, 1 to 1 1/2 minutes per side. Transfer the skewers to a platter and immediately drizzle with some of the reserved chile-garlic oil (not the oil you used for brushing the raw shrimp). Garnish with oregano, and serve with more of the reserved oil.

GRILLED FISH ON SKEWERS

Grilled Fish on Skewers image

This recipe comes from a Moroccan cookbook that I once found in a bargain book shop. You can either use the grill on your oven or BBQ them. They are really tasty and served with green salad they make a light meal. The coriander in this recipe refers to fresh leaves/cilantro, not the seeds. The preparation time includes time for marinating, otherwise it would only be about 15 minutes.

Provided by -Sylvie-

Categories Moroccan

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

700 g thick firm white fish fillets, cut into 1 inch cubes (such as monkfish or cod)
1/2 onion, very finely chopped
2 garlic cloves, finely chopped
2 tablespoons fresh coriander, chopped
2 tablespoons flat leaf parsley, chopped
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 pinch saffron
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon lemon juice

Steps:

In a bowl mix all ingredients apart from the fish.
Add the fish to the marinade and make sure it is coated all over.
Leave to marinate for at least two hours, stirring from time to time.
Divide the fish onto four skewers. (Tip: If you use bamboo ones soak them in water beforehand to stop them from burning).
Place under a hot grill or onto the BBQ and leave for about 8 minutes or until cooked through.
Turn only once.

FISH SKEWERS WITH HERBS AND LIME

Fish Skewers With Herbs and Lime image

In this simple, speedy recipe, meaty cubes of fish are marinated with fish sauce and red-pepper flakes, then lined up on skewers and grilled until seared at their corners, but still juicy and tender inside. Topped with herbs and lime juice, it's a minimalist take that lets the flavors of good, fresh fish shine through. If you have a fish basket and would rather line up the cubes inside that, go right ahead. Just watch it carefully and adjust the cooking time if needed. If you're looking to add a sauce, this is lovely served with some garlic-spiked yogurt on the side.

Provided by Melissa Clark

Categories seafood, skewers and kebabs, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 garlic cloves, finely grated, pressed or minced
1 tablespoon fish sauce
1/4 teaspoon red-pepper flakes
3 tablespoon extra-virgin olive oil
1 pound thick, dense fish steaks, such as tuna or swordfish, cut into 1 1/2-inch pieces
Lime wedges, for serving
2 scallions, white and green parts, trimmed and thinly sliced
1/3 cup chopped dill, mint, parsley, cilantro or a combination

Steps:

Heat the grill to high. In a mixing bowl, combine garlic, fish sauce and red-pepper flakes. Whisk in oil. Add fish cubes and gently toss to evenly coat. Let marinate while the grill heats up.
Thread marinated fish onto metal or pre-soaked bamboo skewers (see Tip), pushing them up so they touch. This keeps them from overcooking.
When the grill is hot, lightly brush the grates with oil and add the skewers. Cook until slightly charred in places, about 2 to 4 minutes, rotating them carefully halfway through.
Transfer to a serving platter, and immediately squeeze 2 or 3 lime wedges on top of the fish while still hot. Garnish fish with scallions and herbs, and serve with more lime wedges on the side.

GRILLED SHRIMP SKEWERS

Grilled Shrimp Skewers image

"This recipe is similar to a barbecue shrimp dish I love at a restaurant in Florida," writes Sandy Lutz from North Canton, Ohio. "I serve it as an entree with brown rice and a salad, but it could work as an appetizer, too."

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1/2 cup canola oil
1/4 cup minced fresh parsley
3 tablespoons chili sauce
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
3/4 pound uncooked large shrimp, peeled and deveined

Steps:

In a large resealable plastic bag, combine the first eight ingredients; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Drain and discard marinade., On two metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat for 4-5 minutes on each side or until shrimp turn pink, turning once.

Nutrition Facts : Calories 308 calories, Fat 20g fat (2g saturated fat), Cholesterol 252mg cholesterol, Sodium 628mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 27g protein.

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