I love fresh grilled fish in the summertime. In this delicious recipe for Grilled Fish Kebobs from Weeknights with Giada (Clarkson Potter, 2012), Giada De Laurentiis uses three types of fish, not only for color but also for variations in flavor and texture. For the accompanying flavored butter, Giada keeps it simple; because the fish is pretty mild-tasting, she uses only garlic and parsley, which will enhance the flavor of the fish, not overwhelm it. Stir a spoonful of the parsley and garlic butter into some white or brown rice to serve alongside the kebobs, and you’ve got the perfect summer dinner.
Grilled Fish Kebobs with Parsley and Garlic Butter
Recipe from Weeknights with Giada by Giada De Laurentiis
Serves 4 to 6
1 (10-ounce) center-cut salmon steak, skinned, cut into ½-inch cubes (about 20 pieces)
1 (10-ounce) center-cut halibut steak, skinned, cut into ½-inch cubes (about 20 pieces)
1 (10-ounce) tuna steak, skinned, cut into ½-inch cubes (about 20 pieces)
½ cup extra-virgin olive oil
Grated zest and juice of 1 large lemon
3 garlic cloves, minced
1 cup chopped fresh flat-leaf parsley leaves
3 tablespoons fresh thyme leaves, coarsely chopped
Kosher salt and freshly ground black pepper
8 tablespoons (1 stick) unsalted butter, at room temperature
2 garlic cloves, minced
2 tablespoons chopped fresh flat-leaf parsley leaves
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
For the kebobs: Put the salmon, halibut, and tuna in a large resealable plastic bag. In a medium bowl, whisk together the olive oil, lemon zest, lemon juice, garlic, parsley, thyme, 1 teaspoon salt, and ½ teaspoon pepper. Pour the mixture over the fish and seal the bag. Refrigerate for 30 minutes. Thread each of 10 skewers (see Cook’s Note) with 2 pieces of salmon, 2 pieces of halibut, and 2 pieces of tuna, alternating the fish on the skewers.
For the butter: In a small bowl, mix the butter, garlic, parsley, salt, and pepper. Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the kebobs with salt and pepper and grill for 3 to 4 minutes on each side, until opaque. Arrange the skewers on a platter and serve topped with the butter.
Cook’s note: I find long metal skewers easiest to use. If you’re using wooden skewers, make sure to soak them in water for 30 minutes before using to prevent them from burning on the grill.