Grilled Fish and Vegetable Skewers
Fresh grilled fish and vegetable skewers with a bright herbaceous glaze. This recipe brings together tender swordfish, cherry tomatoes, bell pepper, and celery on cedar sticks for a quick summer meal.
Ingredients
- 1 bunch parsley
- 3 cloves garlic
- 10 tbsp olive oil
- 200 ml dry white wine
- 20 almond kernels
- thyme
- oregano
- Salt
- freshly ground pepper
- 800 g swordfish fillet (whole piece)
- 24 cocktail tomatoes
- 1 large yellow bell pepper
- 2 stalks celery
- wooden skewers
Instructions
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1.
Wash parsley, shake dry and remove leaves. Peel garlic. Roughly blend both with oil, white wine, almonds, thyme, oregano, and salt.
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2.
Cut fish into bite-sized pieces. Wash and halve tomatoes. Halve the bell pepper, deseed, wash, and cut into chunks. Wash celery, trim, and cut into smaller pieces.
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3.
Thread alternating fish, tomato, pepper, and celery onto skewers; season with salt and pepper, brush with marinade, cover, and refrigerate for about 1 hour.
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4.
Place foil or aluminum tray on the grill and cook skewers from all sides for approximately 6 minutes.
