These skewers are so versatile – you can make them all year long, and cook them on the grill, on the stove top, or in the oven. But since it’s almost Memorial Day weekend, I’m going with the grill. The colors were so cheerful and pretty I almost hated to cook them, but a girl’s gotta eat! This is one of my favorite ways to do fish and it really helps keep the cost down – fish prices have skyrocketed and it’s a shame because it’s so good for us. You can get away with about 3 ounces of fish per person when you do it this way, and it also allows you to experiment with some of the more expensive varieties.
For grilling choose thicker cuts and types of fish like tuna, swordfish, mahi mahi, halibut and salmon. I like to cut the salmon filet in relatively large chunks because the minute it hits the grill it’s going to cook instantly. If you cut the fish too small, the onions and peppers won’t have a chance to cook before the fish is overdone. Be sure to brush everything liberally with olive oil so it doesn’t stick. If you have one of those pans that goes over the grill I suggest using that. And be sure to season with salt and pepper on both sides.
These skewers can prepped well ahead of time, which is a godsend since nobody wants to be stuck inside making dinner on a beautiful spring evening. Plan to cook them at the very last minute…they won’t need longer than a few minutes on each side over a hot grill. If you’re doing them in the oven, I like to cook them for 5-10 minutes at 400F, and then pop them under the broiler for several more minutes. No turning necessary. A note about skewers — if you use wooden ones you may want to soak them in water before threading them because the heat of a grill can scorch them. I find that the cooking time is so short I didn’t need to bother.
Depending on my mood, I’ll serve the skewers on top of a salad, or a bed of couscous. I like to color and flavor the couscous with some saffron, or curry and turmeric for a really vibrant yellow. Just add a pinch of either to the cooking water.
- 12 oz salmon fillet
- 1/2 each of a red, green yellow, and orange bell pepper
- 1/4 large red onion
- olive oil
- salt and fresh cracked black pepper
- 1 lemon
- Cut the salmon into 1 1/2 inch chunks. You are going to need approximately 12 pieces.
- Cut the peppers into 1 1/2 inch square pieces
- Cut the red onion into similar sized chunks and separate the layers.
- Thread your skewers alternately with the onions and peppers, and then the salmon. Leave some room at the base so you can handle them easily.
- Brush the skewers liberally on both sides with olive oil, and sprinkle with salt and fresh ground black pepper.
- Cook on a hot grill, turning once, until the fish is cooked through and the veggies are softened a bit. Don't overcook!
- Serve with a squeeze of lemon.
We’re heading to Madison Wisconsin this weekend for my daughter’s wedding! It’s going to be the simplest affair possible, with just the two immediate families. It suits the bride and groom’s personality perfectly, and we’re thrilled. I’m leaving you with a few great recipes, and I’ll check in with some pictures on facebook and twitter!