Grilled Fish Skewers with Vegetables

Ingredients

• 400 g mixed fish fillet (e.g., cod, hake, pollock, redfish, fresh tuna....)
• 1 lemon (juice only)
• 1 Zucchini
• 1 onion
• 1 bell pepper
• 1 bell pepper
• sunflower oil (for frying)
• Salt
• white pepper (freshly ground)
• 4 tbsp pink peppercorns
• 3 tbsp butter
• 8 rosemary sprigs

Instructions

1. 1.

   Wash and pat fish fillets dry. Cut into bite‑size pieces and drizzle with lemon juice. Wash zucchini and shave into very thin slices. Slice onion into wide slivers. Wash bell peppers, dry, place under a hot oven grill, turning frequently. When the skin blisters, peel it off. Halve, seed, and cut peppers into bite‑sized pieces. Alternately thread fish pieces, pepper, onion, and zucchini onto rosemary sprigs (careful not to break the stems). Heat 4–5 tbsp oil in a pan and fry skewers in batches over high heat until golden yellow on all sides. Drain on paper towels. Season with salt and pepper.

2. 2.

   Melt butter gently in a pot. Roughly crush 2 tbsp pink peppercorns in a mortar and briefly sauté in hot butter. Arrange skewers on plates, drizzle with 1–2 tbsp of the pink peppercorn mixture, and serve. Fresh white bread and a glass of wine pair well.