Fish Skewers With Herbs and Lime
In this simple, speedy recipe, meaty cubes of fish are marinated with fish sauce and red-pepper flakes, then lined up on skewers and grilled until seared at their corners, but still juicy and tender inside. Topped with herbs and lime juice, it’s a minimalist take that lets the flavors of good, fresh fish shine through. If you have a fish basket and would rather line up the cubes inside that, go right ahead. Just watch it carefully and adjust the cooking time if needed. If you’re looking to add a sauce, this is lovely served with some garlic-spiked yogurt on the side.
- Total:
- Serves: 4 persons
Ingredients
- 2garlic cloves, finely grated, pressed or minced
- 1tablespoon fish sauce
- ¼teaspoon red-pepper flakes
- 3tablespoon extra-virgin olive oil
- 1pound thick, dense fish steaks, such as tuna or swordfish, cut into 1 1/2-inch pieces
- Lime wedges, for serving
- 2scallions, white and green parts, trimmed and thinly sliced
- ⅓cup chopped dill, mint, parsley, cilantro or a combination
Instructions
Step 1
Heat the grill to high. In a mixing bowl, combine garlic, fish sauce and red-pepper flakes. Whisk in oil. Add fish cubes and gently toss to evenly coat. Let marinate while the grill heats up.Step 2
Thread marinated fish onto metal or pre-soaked bamboo skewers (see Tip), pushing them up so they touch. This keeps them from overcooking.Step 3
When the grill is hot, lightly brush the grates with oil and add the skewers. Cook until slightly charred in places, about 2 to 4 minutes, rotating them carefully halfway through.Step 4
Transfer to a serving platter, and immediately squeeze 2 or 3 lime wedges on top of the fish while still hot. Garnish fish with scallions and herbs, and serve with more lime wedges on the side.