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Grilled Fish Brochettes Middle Eastern Style

Monday, 26 May 2008

Description

This recipe is a variation of one that appears in Dave DeWitt’s and my new book The Barbecue Inferno published by Ten Speed Press. Since technically there are fourteen or more countries that can be classified as Middle Eastern, this recipe reflects a style rather that a single country. It is designed so that the spice flavors don’t overwhelm the fish but compliment it. Serve with a tablouleh salad, orzo or rice, and sauteed zucchini, eggplant, and tomatoes.

Ingredients

At a glance

Cuisine

Middle Eastern

Ingredient

Seafood

Cooking Method

Grill

Heat Level

Chile

Jalapeño

Meal/Course

Dinner

Main Course

Serves

1 ½ pounds firm white fish, such as mahimahi, halibut, or swordfish, about 1-inch thick

Marinade:

½ cup chopped onion
2 jalapeno chiles, stems and seeds removed, chopped
1 large clove garlic, chopped
2 tablespoons lemon juice, fresh preferred
1 tablespoon olive oil
½ teaspoon ground paprika
½ teaspoon ground cinnamon
1/4 teaspoon ground cumin
Freshly ground black pepper

Methods/steps

Cut the fish into cubes 1-inch thick.

Place all the ingredients for the marinade in a blender or food processor and puree until smooth. Place the fish in a glass dish and pour the marinade over them. Marinate the fish for an hour at room temperature, covered.

Remove the fish from the marinade and thread on skewers. Liberally oil the barbecue grill so the fish will not stick. Grill over a medium heat until lightly browned and done, about 2 minutes per side.

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