Sea fish skewers

For such delicious kebabs, you will need three types of sea fish, as well as bell peppers. Served with tomato salsa.

Ingredients

• Olive oil - 120 g (1/2 cup)
• Zest and juice of one large lemon
• Chili pepper flakes (crushed) - 1 tsp
• Monk fish (fillet cut into cubes) - 350 g
• Swordfish (fillet, cut into cubes) - 350 g
• Salmon (fillet cut into cubes) - 350 g
• Bulgarian yellow or red pepper (peeled and cut into squares) - 2 pcs.
• Fresh parsley leaves (finely chopped) - 30 g (2 tbsp.)
• Salt and ground black pepper to taste
• For salsa:
• Fleshy tomatoes (cut into small cubes) - 230 g
• Garlic (chopped) - 1 clove
• Red chili pepper (peeled and finely chopped) - 1 pc.
• Extra virgin olive oil - 45 g (3 tablespoons)
• Fresh lemon juice - 15 g (1 tbsp.)
• Fresh parsley leaves (finely chopped) - 15 g (1 tbsp.)
• pinch of sugar

Directions

1. In a deep bowl, pour 120 g of olive oil, lemon juice, pour the zest, chili flakes and black pepper to taste. Mix everything well and put pieces of fish in this marinade, roll the fish well in the marinade.
2. Put bell pepper in a bowl with fish, cover and refrigerate for an hour.
3. Thread onto oiled metal skewers, alternating fish and pepper. Turn on the grill to preheat to medium heat. Place the fish skewers on the grill and cook, flipping once, about 5-8 minutes.
4. While the kebabs are cooking, prepare the salsa. In a bowl, mix all the salsa ingredients, salt and pepper to taste, mix and serve immediately with fish skewers. Also, kebabs can be poured with marinade, in which fish was marinated and chopped parsley.