Easy Fish Kebab Recipe
I. Introduction
Marinated fish chunks skewered with vegetables and grilled for a light, smoky, and flavorful dish. This Easy Fish Kebab Recipe provides a healthy and delicious way to enjoy seafood, perfect for outdoor gatherings or a quick weeknight meal.
II. Ingredients
- 1.5 lbs firm white fish (tuna, swordfish, or salmon), cut into 1-inch cubes
- 1/4 cup soy sauce
- 2 tbsp calamansi juice or lemon juice
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 large bell pepper, cut into chunks
- 1 large onion, cut into chunks
- 1 zucchini, cut into chunks
- 1 tsp black pepper
- Wooden or metal skewers
III. Equipment
- Metal or wooden skewers
- Grill or grill pan
- Mixing bowl
- Knife and cutting board
- Measuring spoons
IV. Instructions
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- In a bowl, combine soy sauce, calamansi juice, garlic, olive oil, and black pepper to make the marinade.
- Cut fish into uniform 1-inch cubes and vegetables into similar sizes.
- Mix fish with the marinade and let sit for 15-20 minutes (don’t marinate too long as acid can affect fish texture).
- Preheat grill to medium-high heat.
- Thread fish and vegetables alternately onto skewers, leaving small spaces between pieces.
- Brush kebabs lightly with oil to prevent sticking.
- Grill for 4-5 minutes per side until fish is opaque and flakes easily.
- Serve hot with rice and dipping sauce.
V. Tips
Use thick fish pieces to prevent falling apart; brush with oil while grilling. Choose firm fish that won’t fall apart during cooking. Don’t overcrowd the skewers to ensure even cooking. For best results, use a fish with a firm texture like tuna, swordfish, or salmon. Marinate for a short time only as acids can cook the fish if left too long.
VI. Serving
With dipping sauce (soy-calamansi) and rice. These colorful kebabs are perfect for outdoor gatherings and pair well with fresh salads or grilled vegetables. The light, smoky flavors make them a great option for those who enjoy seafood but want something different from the usual fried or steamed preparations.
VII. Storage
Best served immediately; not ideal for leftovers. If you do have leftovers, store in an airtight container in the refrigerator for up to 1 day. Note that reheating fish can cause it to become dry and lose its texture, so it’s best enjoyed fresh. Reheat gently if necessary.
