Grilled Skewers with Salmon, Black Cod, and Red Snapper

Ingredients

• 8 mushrooms
• 8 shrimp (pre‑cooked; peeled)
• 8 Cherry tomatoes
• 1 green bell pepper
• 1 red bell pepper
• 100 g black cod fillet
• 100 g salmon fillet (skinless)
• 100 g red snapper fillet
• 3 tbsp olive oil
• Salt
• ground pepper
• 1 Tbsp chopped parsley (for sprinkling)

Instructions

1. 1.

   Clean the mushrooms. Wash the shrimp and pat dry with paper towels. Rinse the cherry tomatoes. Wash the bell peppers, halve them, clean them, and cut into large cubes.

2. 2.

   Wash the black cod and salmon, pat dry, and cut into cubes. Wash the red snapper fillets, pat dry, and cut into pieces.

3. 3.

   Soak 8 wooden skewers in lukewarm water for about 10 minutes so they don’t burn on the grill.

4. 4.

   Thread all prepared ingredients onto the skewers and brush with olive oil. Grill over preheated heat from all sides for a total of about 6 minutes, then season with salt and pepper and sprinkle with chopped parsley.