Fish kebabs

Made thes fish kebabs while on holiday last week in Portugal. Portuguese seafood is amazing, and I used monkfish and salmon, but you can use any local fish as long as it is firm and fresh. I like to add a little bit of crunch to kebabs, so used green pepper for the monkfish and monkfish/salmon mix ones, and pineapple for the salmon.
Fish kebabs
Made thes fish kebabs while on holiday last week in Portugal. Portuguese seafood is amazing, and I used monkfish and salmon, but you can use any local fish as long as it is firm and fresh. I like to add a little bit of crunch to kebabs, so used green pepper for the monkfish and monkfish/salmon mix ones, and pineapple for the salmon.
Steps
- 1
Assemble the kebabs. I prefer using wooden skewers rather than metal ones for BBQs and like to try
- 2
different combinations of fish and veg. Cut generous squares of the fish or ask the fishmonger to do it for you
- 3
Squeeze the juice of the limes over the fish, turning to get all sides juiced. Add salt and pepper and leave for 10 minutes
- 4
When the embers are ready, grill the kebabs. If you have a two-layer barbecue you can put another vegetable on the top one. I sliced and olive-oiled some onions and grilled those and the onion juice drizzling during cooking onto the kebabs added a nice touch to their flavour
- 5
Enjoy! Preferably with a glass of Portuguese white sangría (made with white wine, 7up, sliced orange, lemon and apple and a cinnamon stick).
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