Grilled or Broiled Fish Skewers, Basted with Herbs

Herb-Brushed Fish Kebabs offer a delectable and fuss-free way to enjoy the flavors of grilled fish with a burst of aromatic herbs. This master recipe allows you to savor the natural taste of fish, enhanced by a quick and flavorful herb paste. The kebabs are perfect for a delightful outdoor barbecue or a quick weeknight meal, as they cook quickly, leaving you with plenty of time to grill some vegetables for a complete and wholesome dish.

With its versatility, this recipe welcomes various seafood options, allowing you to explore different tastes and textures. Whether you choose scallops, shrimp, lobster chunks, or squid, the herb brushing technique will elevate each dish to a new level of gastronomic delight.

MAKES: 4 servings

TIME: 45 minutes

INGREDIENTS:

• About 11/2 pounds fish steaks, cut into large chunks with the skin
• 1/3 cup extra virgin olive oil, plus more for brushing on the fish
• Salt and freshly ground black pepper
• 2 cloves garlic, peeled
• 1 tablespoon chopped fresh oregano, rosemary, lavender, or thyme leaves
• 1/4 cup chopped fresh parsley leaves, plus parsley for garnish
• Juice of 1 lemon

INSTRUCTIONS:

1. If you’re using wooden skewers, soak them in water for at least 15 minutes. This step helps prevent the skewers from burning during grilling.
2. Heat a charcoal or gas grill or set the broiler to a high temperature, positioning the rack about 3 to 4 inches away from the heat source.
3. Thread the fish chunks onto the skewers, creating 4 kebabs. For ease of turning, you can use 2 skewers per kebab.
4. Brush the fish with a little olive oil and season with salt and freshly ground black pepper.
5. Finely chop the garlic and herbs of your choice (oregano, rosemary, lavender, or thyme).
6. In a bowl, combine the chopped garlic and herbs with 1/3 cup of olive oil, adding some salt and pepper.
7. Using a fork, mash and stir the ingredients into a rough purée. If you have a mortar and pestle or a small food processor, you can use them for a smoother consistency. However, manual chopping works just as well.
8. Stir in the lemon juice to complete the herb paste, and set it aside.
9. Grill the fish kebabs, turning them as each side browns, for slightly over 2 minutes per side, or approximately 5 minutes in total.
10. The fish is done when a thin-bladed knife inserted into the center meets only a little resistance. Be cautious not to overcook the fish to retain its tenderness and moisture.
11. Just before removing the kebabs from the heat source, brush or drizzle the herb sauce over the fish, ensuring an even coating of the flavorful paste.
12. Serve the herb-brushed fish kebabs garnished with a little more freshly chopped parsley for added freshness and appeal.

VARIATIONS:

• The beauty of this recipe lies in its adaptability to various seafood options. You can use scallops, shrimp, lobster chunks, or squid instead of fish steaks. For squid, remember to reduce the cooking time by about half to achieve the desired tenderness.

Herb-Brushed Fish Kebabs present a delightful way to savor the delicate taste of fish, heightened by the aromatic blend of herbs. With its easy preparation and versatility, this recipe is perfect for a range of occasions, from casual gatherings to elegant dinners. Enjoy the enticing flavors of the grilled kebabs, each bite bursting with the freshness of the sea and the richness of the herb-infused paste.