FISH AND SEAFOOD RECIPES: Barbecued Skewers of Fish-Seafood Recipe

Barbecued Skewers of Fish-Seafood Recipe



Barbecued Skewers of Fish-Seafood Recipe

A vibrant, smoky, coastal-style barbecue dish perfect for summer gatherings, beach cookouts, or elegant backyard dinners.

Ingredients (Serves 4–6)

Seafood & Fish

  • 1 lb (450 g) firm white fish fillets (halibut, cod, mahi-mahi, snapper), cut into 1½-inch cubes

  • ½ lb (225 g) large shrimp, peeled and deveined

  • ½ lb (225 g) sea scallops (pat dry so they grill well)

  • 1 lb (450 g) squid tubes, cut into thick rings or whole baby squid (optional)

  • 1 red bell pepper, cut into large squares

  • 1 yellow bell pepper, same size

  • 1 medium red onion, cut into chunks

  • Cherry tomatoes

  • Lemon wedges for grilling

Marinade

  • 1/4 cup olive oil

  • 3 tbsp fresh lemon juice

  • 1 tbsp lemon zest

  • 3 cloves garlic, minced

  • 2 tbsp chopped fresh parsley

  • 1 tbsp chopped fresh basil or cilantro

  • 1 tsp smoked paprika

  • 1 tsp sweet paprika

  • 1 tsp dried oregano

  • 1/2 tsp ground black pepper

  • 1/2 tsp crushed red pepper flakes (optional heat)

  • 1 tsp sea salt

  • 1–2 tbsp white wine (optional but excellent)

Basting Sauce

  • 3 tbsp melted butter

  • 1 tbsp olive oil

  • 1 tsp garlic powder

  • 1 tbsp lemon juice

  • Pinch of paprika

Instructions

1. Prepare the Seafood

  • Cut fish fillets into firm, even cubes so they cook at the same speed.

  • Pat scallops very dry with paper towels so they sear instead of steaming.

  • If using squid, score lightly with a knife to prevent curling too much.

  • Keep everything chilled until ready to assemble.

2. Mix the Marinade

In a medium bowl, whisk together olive oil, lemon juice, zest, garlic, herbs, spices, salt, pepper, and white wine.

Taste and adjust:

  • More lemon for brightness

  • More paprika for color

  • More herbs for freshness

3. Marinate the Seafood

Place the fish, shrimp, scallops, and squid in a shallow dish or ziptop bag.
Pour the marinade over the mixture.

Marinating Time:

  • Fish: 20–30 minutes

  • Shrimp & scallops: 15–20 minutes

  • Squid: 10 minutes
    (Avoid long marinating or citrus will “cook” the seafood.)

4. Assemble Skewers

If using wooden skewers, soak them in water for at least 30 minutes.

Thread the skewers alternating seafood and vegetables for color and balance:

  • Fish cube

  • Shrimp

  • Onion

  • Scallop

  • Pepper

  • Squid ring

  • Cherry tomato

Press ingredients tightly so they grill evenly.

5. Preheat the Grill

Heat grill to medium-high (400–450°F / 200–230°C).
Oil the grates lightly to prevent sticking.

6. Grill the Seafood Skewers

Place skewers on the grill and cook 8–12 minutes total, turning occasionally.

Baste lightly with the melted butter mixture every couple of minutes.

Cooking indicators:

  • Shrimp turns pink and opaque

  • Scallops firm up and show grill marks

  • Fish flakes easily but does not fall apart

  • Squid becomes opaque but not rubbery (do not overcook)

Grill lemon wedges cut-side-down for 2–3 minutes for serving.

7. Serve

Place skewers on a platter and squeeze grilled lemons over the top.
Sprinkle fresh parsley, drizzle with olive oil if desired, and serve hot.

Optional Sauce Pairings

Garlic-Lemon Aioli

  • Mayo + lemon juice + garlic + olive oil

Chimichurri

  • Parsley, cilantro, garlic, red wine vinegar, olive oil, chili flakes

Spicy Coconut-Lime Sauce

  • Coconut milk, lime juice, chili paste, sugar, fish sauce

Variations

Mediterranean Style

  • Add olives, cherry tomatoes, fresh oregano

  • Replace paprika with smoked chili flakes

Asian-Inspired

  • Marinade with soy sauce, ginger, sesame oil

  • Serve with sesame-lime dipping sauce

Caribbean Style

  • Use jerk spice, lime juice, scallions

  • Add pineapple chunks to the skewers

Simple Butter-Herb Version

  • Skip marinade

  • Brush with lemon-butter and parsley as they grill

Serving Suggestions

  • Coconut rice or saffron rice

  • Grilled vegetables (zucchini, corn, eggplant)

  • Crisp green salad with lemon vinaigrette

  • Warm crusty bread for soaking up juices

OTHER RECIPES

FISH AND SEAFOOD RECIPE INGREDIENTS
  • 1 pound firm white fish
  • 1 teaspoon salt
  • 1/2 cup plain yogurt
  • 6 cloves garlic, peeled
  • 1 fresh ginger root, peeled, cut into 1-inch pieces
  • 1 tablespoon garam masala
  • 1 tablespoon ground coriander
  • 1 teaspoon cayenne pepper
  • 1 lemon, cut into wedges
  • 2 hot green chili peppers, seeded
FISH AND SEAFOOD RECIPE INSTRUCTIONS

1. Fillet and skin the fish, cut into 1-1/2 inch cubes. Put about five pieces on each skewer and sprinkle with the salt.
2. Make a paste from the yogurt, garlic, ginger, garam masala, coriander and cayenne pepper. Spread mixture on fish and refrigerator 2 hours.
3. Remove from refrigerator and grill 10 minutes or until fish flakes easily with a fork. The skewers can be sprinkled with a little oil during cooking, if required.
4. Garnish with the lemon and fine rings of green chile pepper. Makes 3 servings....enjoy the fish and seafood !
Fish and seafood recipes: barbecued-fish-with-king-prawns

VIDEO:



Labels:

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)