Grilled Fish Kabobs With Cherry Tomatoes Recipes

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GRILLED FISH KEBOBS WITH PARSLEY AND GARLIC BUTTER



Grilled Fish Kebobs with Parsley and Garlic Butter image

Provided by Giada De Laurentiis

Time 1h58m

Yield 4 to 6 servings

Number Of Ingredients 14

1 (12-ounce) center-cut, skinless salmon steak, cut into 1/2-inch cubes (about 20 pieces)
1 (12-ounce) center-cut, skinless halibut steak, cut into 1/2-inch cubes (about 20 pieces)
1 (12-ounce) skinless tuna steak, cut into 1/2-inch cubes (about 20 pieces)
1/2 cup extra-virgin olive oil
1 large lemon, zested and juiced
3 garlic cloves, minced
1 cup chopped fresh flat-leaf parsley
3 tablespoons coarsely chopped fresh thyme leaves
1 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 stick unsalted butter, at room temperature
4 cloves garlic, minced
2 tablespoons chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper

Steps:

  • Kebobs: Put the salmon, halibut and tuna in a resealable plastic bag. In a medium bowl whisk together the olive oil, lemon zest, lemon juice, garlic, parsley, thyme, salt, and pepper. Pour the oil mixture over the fish and seal the bag. Refrigerate for 30 minutes. Thread each skewer with 2 pieces of salmon, 2 pieces of halibut and 2 pieces of tuna, alternating the fish on the skewers.
  • Butter: In a small bowl, mix together the butter, garlic and parsley. Season with salt and pepper, to taste. Transfer the butter to the center of a 6-inch-square piece of plastic wrap. Fold the plastic over the butter and form it into a log, about 4-inches long and 1 1/2 inches in diameter. Refrigerate until firm, about for 1 hour. Slice the butter into 1/4 to 1/2-inch thick slices and transfer them to a plate.
  • Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the fish with salt and pepper, to taste, and grill the skewers until opaque, about 3 to 4 minutes on each side. Arrange the skewers on a platter and serve the butter alongside.

GRILLED FISH KEBABS WITH CHERRY TOMATOES



Grilled Fish Kebabs with Cherry Tomatoes image

Two types of fish-flaky salmon and meaty swordfish-produce doubly delicious grilled kebabs. Thread the fish with the grain perpendicular to the skewers. If using wooden skewers, soak them in water at least fifteen minutes to prevent them from scorching.

Yield serves 4

Number Of Ingredients 9

Vegetable oil, for grill
1 pound skinless swordfish fillet
1 pound skinless salmon fillet
24 cherry tomatoes
4 thick slices country bread
1/2 cup extra-virgin olive oil, plus more for coating bread
1 cup packed fresh basil leaves
1 garlic clove
Coarse salt and freshly ground pepper

Steps:

  • Heat grill to high (see page 367 for instructions); lightly oil grates. Cut swordfish and salmon into 24 pieces each (about 1 1/2 inches); dividing evenly, thread fish against the grain on 8 skewers, alternating with cherry tomatoes. Brush bread slices on both sides with olive oil, and grill until lightly charred, about 2 minutes per side.
  • In a blender, puree basil, garlic, and the olive oil until smooth; season with salt and pepper. Reserve half.
  • Brush kebabs with basil oil; season with salt and pepper. Grill, turning occasionally, until fish is opaque throughout and tomatoes are softened, 6 to 10 minutes. With a clean brush, coat kebabs with reserved basil oil. Serve immediately.

SWORDFISH KABOBS WITH BALSAMIC GLAZE



Swordfish Kabobs with Balsamic Glaze image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 8 skewers

Number Of Ingredients 9

2/3 cup extra-virgin olive oil, plus more for oiling the grill grates
3 tablespoons balsamic vinegar
3 tablespoons lemon juice
1 tablespoon Dijon mustard
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
2 pounds swordfish, cut into 1-inch pieces
1 medium head fennel, cut into 1-inch pieces
1 pint grape or cherry tomatoes

Steps:

  • If using wooden skewers, soak them in water in a casserole dish or baking sheet for 30 minutes prior to grilling. Prepare a grill or grill pan for medium-high heat; oil the grill grates with olive oil.
  • Mix the balsamic, lemon juice and mustard in a small bowl. Add the olive oil in a slow stream while whisking. Season with salt and pepper.
  • Thread the fish, fennel and tomatoes onto 8 skewers, alternating between fish and vegetables. There should be roughly 3 pieces of fish per skewer. Season all sides of each skewer with salt and pepper. Brush the balsamic mixture over all the skewers.
  • Add the skewers to the grill and cook until there are clear grill marks on the flame side, 3 to 5 minutes. Flip the skewers and cook for an additional 3 to 5 minutes. Continue to rotate the skewers and cook on each side until all sides are cooked and have a slight char.
  • Serve hot!

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