Grill fish tenderly: Turn often


July 28, 2004|By Mark Graham | Mark Graham,CHICAGO TRIBUNE

It's hard to find a prettier, easier meal than kebabs on the grill: Entree and veggies are cooked together on single-serve skewers. This recipe turns to a fish duo, salmon and grouper, for the main course.

The trick to keeping these fish kebabs tender is to turn them frequently while on the grill: You want the fish to be just cooked through and the mushrooms softened. If using bamboo skewers, soak the skewers separately in water for 30 minutes before skewering the fish and vegetables and placing them on the grill. The skewers are less likely to burn this way.


You could easily substitute chicken for the fish in these kebabs.

To save time, purchase pre-cut vegetables.


Grouper-and-salmon kebabs

Arugula with balsamic dressing

Wild-rice-and-barley salad

Lemon sorbet

Vinho verde or a crisp sauvignon blanc

Grouper-and-Salmon Kebabs

Makes 6 servings

Preparation time: 20 minutes; marinating time: 20 minutes; cooking time: about 8 minutes

1/4 cup grapeseed or olive oil

1 tablespoon Dijon mustard

juice of 2 large oranges

1/4 cup minced parsley

3 cloves garlic, minced

1 teaspoon salt

freshly ground pepper

1 pound each, skinned, cut into 2-inch chunks: grouper, salmon

12 large shiitake mushrooms, stems removed

3 green onions, cut into 2-inch pieces

1 large red onion, cut into 2-inch chunks

Whisk together oil and mustard in medium bowl until smooth. Whisk in orange juice, parsley, garlic, salt and pepper to taste. Pour into plastic food bag; add fish and mushrooms to bag. Seal; massage to distribute marinade evenly. Refrigerate 20 minutes.

Meanwhile, prepare grill or broiler for medium heat. Oil grill's grate. Remove fish and mushrooms from bag, discard marinade. Skewer fish, mushrooms, green and red onions on 6 skewers, alternating fish and vegetables. Grill until fish is cooked, turning frequently, about 8 minutes.

Per serving: 308 calories; 12 grams fat; 2 grams saturated fat; 89 milligrams cholesterol; 10 grams carbohydrate; 39 grams protein; 310 milligrams sodium; 1.3 grams fiber

- Recipe and analysis from the Chicago Tribune, a Tribune publishing newspaper

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