Fish shish kebab

Fish 353 Last Update: Jun 12, 2022 Created: Jun 12, 2022 0 0 0
Fish shish kebab
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Fish kebab is pleasant because you can use different types of fish on one skewer.

Ingredients

Directions

  1. While the coals are burning, take sturgeon, salmon and catfish, in approximately equal parts, a pound (400 g) each. From catfish it is better to take tesha - the fattest part of the abdomen. Cut the fish into cubes.
  2. Prepare marinade for fish skewers.
  3. For the marinade, small forces should be dispensed with - fresh fish does not require strong odors. It is very good to use sweet Hungarian paprika and mustard seeds. Salt the fish lightly, add paprika and mustard. Vinegar should never be used. Instead, pour in 100 grams of sour dry wine, the cheapest and cheesiest (Italian Pinot Grisio will be just right). Add 100 g of real olive oil - Californian or Australian. Mix everything thoroughly and leave to marinate at room temperature for 20 minutes, no more than half an hour.
  4. After 20 minutes, while the coals burn out to the desired condition, you can string pieces of fish on skewers.
  5. Place the skewers on the prepared grill. Sturgeon and catfish give a lot of fat over the fire. Care must be taken not to ignite the coals. It is good to use a water spray to put out random flames.
  6. Unlike meat, fish kebab cooks quickly, but it needs to be turned over more often.
  7. After 10 minutes everything is ready. You can serve shish kebab with white rice boiled in fragrant herbs. But if you want to reduce the calorie content, fish skewers should be served with fruits, for example, as in our case, with guava fruits and slices of Hawaiian pineapple. Open a bottle of cold fume blanc.
  8. Enjoy your meal!

Fish shish kebab



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Fish kebab is pleasant because you can use different types of fish on one skewer.

Ingredients

Directions

  1. While the coals are burning, take sturgeon, salmon and catfish, in approximately equal parts, a pound (400 g) each. From catfish it is better to take tesha - the fattest part of the abdomen. Cut the fish into cubes.
  2. Prepare marinade for fish skewers.
  3. For the marinade, small forces should be dispensed with - fresh fish does not require strong odors. It is very good to use sweet Hungarian paprika and mustard seeds. Salt the fish lightly, add paprika and mustard. Vinegar should never be used. Instead, pour in 100 grams of sour dry wine, the cheapest and cheesiest (Italian Pinot Grisio will be just right). Add 100 g of real olive oil - Californian or Australian. Mix everything thoroughly and leave to marinate at room temperature for 20 minutes, no more than half an hour.
  4. After 20 minutes, while the coals burn out to the desired condition, you can string pieces of fish on skewers.
  5. Place the skewers on the prepared grill. Sturgeon and catfish give a lot of fat over the fire. Care must be taken not to ignite the coals. It is good to use a water spray to put out random flames.
  6. Unlike meat, fish kebab cooks quickly, but it needs to be turned over more often.
  7. After 10 minutes everything is ready. You can serve shish kebab with white rice boiled in fragrant herbs. But if you want to reduce the calorie content, fish skewers should be served with fruits, for example, as in our case, with guava fruits and slices of Hawaiian pineapple. Open a bottle of cold fume blanc.
  8. Enjoy your meal!

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