Grilled Fish Skewers

Ingredients

• 800 g redfish fillet
• Salt
• Pepper (freshly ground)
• 1 lemon (juice)
• 6 tbsp Olive oil
• 2 tsp Dried thyme
• 2 tsp dried rosemary
• 200 g Cherry tomatoes
• 200 g zucchini
• 1 yellow bell pepper
• 4 shallots

Instructions

1. 1.

   Cut the redfish fillets into about 4 cm pieces and place them in a bowl; season with salt and pepper.

2. 2.

   Squeeze the lemon and whisk its juice with olive oil, then stir in the herbs. Toss the fish pieces with this mixture, cover, and let marinate for about 1 hour, turning several times.

3. 3.

   Clean, rinse, and dry the tomatoes. Peel, wash, and slice the zucchini into roughly 3 cm thick rounds. Wash the bell pepper, halve it, remove seeds and white membranes, and cut into ~3 cm pieces. Peel and halve the shallots.

4. 4.

   Remove the fish from the marinade and gently pat off excess liquid. Thread tomatoes, fish pieces, zucchini, pepper chunks, and shallots alternately onto skewers; season with salt and pepper.

5. 5.

   Grill the skewers all around for 4–6 minutes, sprinkling salt and occasionally brushing with a little of the remaining marinade. Serve immediately.