You love grilling fish on your barbecue – but with all the different delicious varieties available choosing just one is a struggle – so why not try mixed fish kebabs with tuna, salmon, monkfish and prawns!
To cook your fish to perfection, use the reverse searing technique: marinate your skewers, cook them first in the oven for 30 to 60 minutes and then finish them off on the barbecue!
The show “Einfach frësch, einfach Fësch“ is a program broadcast on RTL Tëlee Lëtzebuerg which is sponsored by Cactus.
For 4 servings, you’ll need:
- 200g salmon fillet
- 200g monkfish fillet
- 200g tuna fillet
- 4 Dublin Bay prawns
- 1 small courgette
- 1 yellow pepper
- 8 cherry tomatoes
- 2 garlic cloves
- 4 wooden skewers
- Olive oil
- Fresh thyme
Step by step:
- Cut the tuna, monkfish and salmon into 4 same size cubes. Next, chop the courgette into 12 thin slices and the pepper into 8 identical slices. To assemble the kebabs, thread onto the skewers in this order 1 cherry tomato, 1 salmon cube, 1 slice of pepper, 1 monkfish cube, 1 courgette slice, 1 prawn, 1 slice of pepper, 1 tuna cube, 1 courgette slice and 1 cherry tomato.
- Place the kebabs in an ovenproof dish. Drizzle olive oil over the kebabs and sprinkle them with salt, pepper and thyme. To finish, crush the garlic and spread over the kebabs. Preheat the oven to fan-assisted 55°C. Cook the kebabs for about one hour in the oven, until they start to look lightly cooked.
- Then cook the kebabs for a few minutes on a gas or charcoal barbecue, until they start to change colour indicating that they are cooked through. Please note that to avoid the kebabs sticking to the barbecue they should be brushed with oil.
- Serve the kebabs with sauce vierge made with olive oil, lemon juice, garlic, finely diced tomatoes, shallots, basil and chives.