Skewers with Seafood from the Grill

Ingredients

• 1 Zucchini
• 200 g salmon fillet (skinless, ready to cook)
• 200 g pikeperch fillet (with skin, ready to cook)
• 200 g shrimp (peeled and deveined, ready to cook)
• 2 untreated limes
• 1 tsp red peppercorns
• 0.5 tsp black peppercorns
• Sea salt
• 4 tbsp olive oil
• 500 g natural yogurt
• pepper (ground)
• sugar

Instructions

1. 1.

   Wash and trim the zucchini, then slice into 1 cm thick rounds. Wash the fish fillets, pat dry, and cut into bite‑size cubes. Rinse the shrimp. For the limes, rinse them hot, grate one lime’s zest, and squeeze out its juice; slice the other lime into rounds. Crush the peppercorns in a mortar, then mix with a generous pinch of sea salt, olive oil, and half the lime juice to make a coating. Thread alternating pieces of fish cubes, zucchini rounds, and shrimp onto skewers, brushing them with the lime coating. Let marinate for 30 minutes.

2. 2.

   For the dip, whisk the yogurt with the remaining lime juice, then stir in salt, pepper, and a pinch of sugar. Spoon into small bowls and garnish with lime zest. Place the skewers and lime rounds on a hot grill, turning occasionally, for 8–10 minutes. Serve the grilled skewers alongside the yogurt dip.