How to make: Grilled Fish Kebabs

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As you know, I am a newbie in the kitchen. I never really learned how to cook until I absolutely had to–which was when I got married. And since we’ve been living without household help, my husband and I take turns cooking (usually in large batches, so we end up eating it for the next three days) which has been trying for days when we’re super busy, but also rewarding because I think we’re actually getting better at it. And while I am the stick-to-the-recipe kind of gal, my husband is the spontaneous whatever-goes cook, which is great because then we really get to learn from each other. Carlos learns how to use measuring cups and spoons while I learn to smell and taste ingredients and add as I go.

If you remember, I took cooking classes awhile back with Patty Laurel-Filart (click HERE to read about it)–I couldn’t be more thankful for these, as it taught me the fundamentals of cooking and how to make yummy dishes to add to our daily menu. I posted photos of my (successful–thank God) attempt to make Fish Kebabs in my Instagram and my cousin Arlyn asked me for the recipe. I thought you might want it too, since its really delicious and very easy to make. The recipe is from 25 Mushrooms chef Sari Jorge. For the marination and sauce I used my trusty Kitchenaid Hand Blender!

FISH KEBAB (serves 4 pax) – the recipe says to use swordfish (blue marlin), but since this was not available when I was buying ingredients I used Spanish mackerel (tanigue) instead. You can also use snapper, blue marlin, lapu-lapu or to change it up chicken (I haven’t tried this, but Chef Sari says you need to mix breast and thigh).

Ingredients:

250 grams swordfish (blue marlin)

1 yellow bell pepper, 1 red bell pepper, and 1 green bell pepper

2 red onions, sliced into quarters

cherry tomatoes

BBQ sticks

Procedure: 

fish1.) Slice the fish into cubes 1 1/2 inch x 1 1/2 inch and set aside.

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2.) Make the marination sauce:

3/4 cup olive oil

2 tablespoon tomato paste

1/2 teaspoon dried oregano

3 cloves garlic

salt and pepper to taste

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Blend to puree.

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3. Marinate the fish with 1/2 of the marination sauce and stick it in the refrigerator for 1 hour.

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4. Slice bell peppers into a square shape, the same size as fish.

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5. Skewer fish in a BBQ stick in this order: bell pepper, fish, onion, tomato until the stick is full.

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6. Heat up charcoal grill (in my case I used an indoor electric griller) and grill fish while brushing the kebabs with 1/2 of the leftover marination sauce.

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7.) Make garlic cream sauce:

2 tablespoons chopped garlic

1/4 cup low fat fresh milk

1/4 cup low fat mayonnaise

1/4 cup plain yogurt

1/2 teaspoon vinegar

a.) Blend milk and garlic for one minute, let it sit for 10 minutes.

b.) Strain the milk from the garlic and mix with mayonnaise and vinegar.

c.) Serve with fish kebab.

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Ta-daaah! And its done! Its a simple yummy dish your family can enjoy.

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