Colorful and healthy, these Saffron Citrus Fish Kebabs grill up fast for a perfect summer meal.
Serves 2 to 4.
Prep Time: 30 minutes
Cook Time: 10 minutes
Ingredients:
- For the Marinade:
- Juice of 1/2 orange (about 3 tablespoons)
- Juice of 1/2 lemon (about 1 1/2 tablespoons)
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 1 generous pinch saffron
- Freshly ground black pepper and sea salt to taste
- .
- For the Kebabs:
- 1 pound firm-fleshed fish, such as salmon, halibut, or tuna, skin removed, cut into 18 1-inch to 1 1/2-inch cubes
- 18 crimini mushrooms, cleaned and stems removed
- 1 large zucchini, cut into 1-inch pieces
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 yellow bell pepper, seeded and cut into 1-inch pieces
Preparation:
Soak 6 bamboo skewers in water for 30 minutes. (Alternatively, you can use metal skewers, which do not require special preparation.)
Make the marinade: Whisk together the orange juice, lemon juice, olive oil, and garlic. Crush the saffron threads between clean fingers and add to the marinade. Season to taste with freshly ground black pepper and sea salt. Pour the marinade into a 9-inch x 13-inch (or similarly sized) baking dish. Set aside.
Assemble the kebabs: Thread the vegetables and fish onto the skewers, allowing 3 pieces of fish and 3 mushrooms per skewer. Place the skewers in the baking dish and turn to coat with the marinade. (Tip: Use a pastry brush to baste the kebabs all over with marinade.) Cover the dish and allow the kebabs to marinate in the refrigerator for at least 30 minutes.
Preheat the barbeque. Grill kebabs, turning to cook evenly, just until the fish is opaque and vegetables are slightly charred. Serve immediately.
Tip: If you don't have a grill, you can cook the kebabs on the stovetop in a grillpan, or on a lightly oiled baking sheet in a 450° F oven.