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.
- Serves: 4 persons
- 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
Step 1Heat 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 2Thread marinated fish onto metal or pre-soaked bamboo skewers (see Tip), pushing them up so they touch. This keeps them from overcooking.
Step 3When 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 4Transfer 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.