What better way to enjoy a warm summer day than getting together with friends and family for a BBQ? Fish and seafood taste amazing when grilled on a BBQ – and it’s good for you! You can even customise the skewers with your favourite veggies! Here are some great recipes we think would be perfect for a nice summer BBQ in the garden.
Grilled Salmon Skewers
Grilled Salmon Skewers
Author:
Serves: 6-8
Ingredients
- 8 skewers
- 900g fresh salmon fillets
- 3-4 lemons
- 3 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Heat up your barbeque so the heat is to medium to high.
- Cut the salmon into 1-inch cubes and slice 3 of the lemons into very thin slices either with a sharp knife or with a mandolin.
- Alternate threading the salmon and the lemon slices on the skewers, about 5-6 pieces of salmon per skewer. Drizzle the skewers with olive oil and season with salt and pepper.
- Squeeze 1/2 of the remaining lemon juice on top.
- Using a pair of tongs, carefully transfer the salmon skewers to the preheated barbeque and grill for about 3 minutes on each side until the salmon is almost fully cooked through.
- Remove the salmon skewers from the grill and let rest for about 5 minutes to let the salmon just continue to cook.
- Serve the salmon skewers with extra lemons if desired.
Mediterranean Fish Skewers
Mediterranean Fish Skewers
Author:
Serves: 2
Ingredients
- 350g firm-fleshed fish such as Halibut, cut into bite size chunks
- 1 red onion, quartered and coarsely sliced
- 2 red bell peppers, deseeded and coarsely sliced
- 1 lemon, cut into small wedges
- 5 – 6 fresh bay leaves
- 2 tbsp olive oil (for roasting the vegetables)
- For the marinade:
- 2 tbsp olive oil
- Juice of ½ lemon
- 1 – 2 teaspoon chilli flakes
- Salt and freshly ground black pepper to taste
- Lemon wedges to serve
Instructions
- Preheat your barbeque to a medium-high heat.
- Cut the skinned, boneless fish (halibut or any firm-fleshed fish) into bite size (about 3 cm/1.2” in.) chunks.
- Place the fish in a bowl and stir in the olive oil, lemon juice and chilli flakes. Season the fish with salt and ground black pepper. Gently coat the chunks of the fish with this marinade.
- Cover the bowl and set aside for 15 minutes to marinate and for the fish to absorb the flavours.
- Thread the fish onto the skewers, alternating with a wedge of lemon, red onion slice, red and green pepper slices. Thread one or two bay leaves into each skewer. Brush the kebabs with any leftover marinade.
- Place the skewers your barbeque grill. Cook until fish is cooked through (about 10min), turning the skewer once.
- Serve the fish skewers hot with roasted vegetables, potatoes or rice and a wedge of lemon by the side.
Spicy Tuna Skewers
Spicy Tuna Skewers
Author:
Serves: 4
Ingredients
- 1 tablespoon turmeric
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 3.5 cm (1½ inch) piece of fresh root ginger, peeled and finely chopped
- 2 tablespoons olive oil
- 2 garlic cloves, crushed
- 400g fresh tuna steak, cut into chunks
- 200ml natural yoghurt
- finely grated rind of 1 lemon
- vegetable oil, for brushing
- salt and pepper
Instructions
- Put the turmeric, cumin, coriander, ginger, olive oil and 1 of the garlic cloves in a bowl and stir well.
- Add the tuna, coating all the pieces with the mix. Cover and leave in the refrigerator to marinate for at least 1 hour.
- Mix the yoghurt with the remaining garlic clove and the lemon rind and season with salt and pepper.
- Place the tuna pieces onto skewers and sear in batches for 1 minute on 1 side and 30 seconds on the other. Remove from the barbeque and serve with the yoghurt sauce.
If you’re using wooden skewers, make sure to soak them in water for about 20 minutes so they don’t burn! Happy cooking!
