Fish kebabs is what is for dinner tonight!!
They were flavorful, light and oh so good. I took the recipe from Giada de Laurentiis and I found it on Food Network. It says it is at the EASY level..and to a great extent it was...the only thing is...I had never cooked fish before so the cutting of the fish and the cooking of the fish was a wee bit iffy for me. (remember I don't like cooking or TOUCHING raw meat/fish/chicken/etc.)
You can find the recipe HERE or below these pictures I took! While I would not deem this recipe easy for the beginner cook, I did find the recipe easy to understand and all the steps easy to follow once I got started.
**I did not have parsley or thyme so I googled herb substitutes and used Basil and another herb that was savory - marjoram. While that is not a subsitute for Parsley I did not have what was suggested...sooo I made do and it was delic!
making sure I have all the ingredients or the substitutes I used
The butter, herbs and garlic mix...done before I finished marinade so that it could have the hour it needed in the refrigerator to set.
the three fish types cubed and skewered on the indoor griddle
Grilled, cooked and smell like perfection
Kebobs and flavored butter from above is what is for dinner!!
Posted Recipe from Food Network Giada
- 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
- Special equipment: 10 (8 or 10-inch) skewers* see Cook's Note
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.
If using wooden skewers, soak them in water for 30 minutes prior to grilling to prevent them from burning,