Fish Skewers With Herbs and Lime
Published July 28, 2021
- Total Time
- 20 minutes, plus grill heating
- Rating
- Comments
- Read comments
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Ingredients
- 2garlic cloves, finely grated, pressed or minced
- 1tablespoon fish sauce
- ¼teaspoon red-pepper flakes
- 3tablespoon extra-virgin olive oil
- 1pound thick, dense fish steaks, such as tuna or swordfish, cut into 1½-inch pieces
- Lime wedges, for serving
- 2scallions, white and green parts, trimmed and thinly sliced
- ⅓cup chopped dill, mint, parsley, cilantro or a combination
Nutritional analysis per serving (4 servings)
220 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 28 grams protein; 407 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the grill to high. In a mixing bowl, combine garlic, fish sauce and red-pepper flakes. Whisk in oil. Add fish cubes and gently toss to evenly coat. Let marinate while the grill heats up.
- Step 2
Thread marinated fish onto metal or pre-soaked bamboo skewers (see Tip), pushing them up so they touch. This keeps them from overcooking.
- Step 3
When the grill is hot, lightly brush the grates with oil and add the skewers. Cook until slightly charred in places, about 2 to 4 minutes, rotating them carefully halfway through.
- Step 4
Transfer to a serving platter, and immediately squeeze 2 or 3 lime wedges on top of the fish while still hot. Garnish fish with scallions and herbs, and serve with more lime wedges on the side.
- Using traditional flat metal skewers is best, but not necessary. If using bamboo skewers, they must be soaked in water for at least 30 minutes before grilling to prevent flare-ups. Place bamboo skewers flat on a rimmed sheet pan and add enough water to cover.
Private Notes
Comments
Can these be grilled in an oven? Either stove-top or in the broiler?
Have you seen the Lodge cast iron grill pans? They're not that much $$ and are a total game changer. (I even have grilled bread for breakfast these days instead of toast).
I do not have a gas grill/electric grill. Any tips or a instructions if grilling over charcoal. Just, HOT!?
This is delightful. After trying it exactly as written several times I now add lime zest to the marinade. Let rest in the fridge for a few hours, add lime juice 30min before cooking. For swordfish I prefer the skewers, for tuna it's easier to prevent over cooking as steaks, especially if your cut is a bit thin. My favorite herb combo is cilantro and green onions, it enhances the marinade perfectly (obviously not applicable for those with the soap gene). Love serving this with smashed cucumber salad and farro seasoned lightly with buillion and boiled until only just cooked through. Light yet so satisfying, refreshing, crave worthy.
I made this as written and it was just wonderful. Per a helpful commenter, I added a big squeeze of lime to the marinade Dill was my choice of herb as I have a lot of it growing. The key is to not let it grill too long (1:30 per side max). Thanks again, Melissa and helpful commenters.
I added a healthy squeeze of line juice to the marinade. So good!