Search
by Ingredient

Indian Fish Kebabs

StarStarStarStarEmpty star

Your rating

Recipe

This is a very colorful and tasty arrangement of marinated and then skewered and grilled vegetables and fish. The marinade, called chermoulla, is a blend of fragrant seasonings, oil, and lemon juice. In this version I've suggested my favorite vegetables for kebabs. You should choose your own favorites; some other good choices are eggplants, mushrooms, and onions.

 

Yield

4 servings

Prep

75 min

Cook

20 min

Ready

95 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 pound fish
monk, or other firm fish
Camera
1 each winter squash
yellow
* Camera
1 each green bell peppers
Camera
1 each sweet red bell peppers
Camera
1 x tomatoes
cherry
* Camera
1 x bay leaves
* Camera
1 x brown rice
cooked, or pita bread
* Camera
1 wedges lemon
* Camera
1 x mint leaves
* Camera
Chermoulla
4 small garlic cloves
minced
* Camera
1 teaspoon cumin seeds
ground
Camera
½ teaspoon paprika
sweet
Camera
teaspoon cayenne pepper
Camera
1 pinch saffron threads
generous
* Camera
¼ cup cilantro
fresh, chopped
Camera
¼ cup lemon juice
fresh
Camera
¾ cup olive oil
Camera
1 x salt
* Camera
1 x black pepper
* Camera

Ingredients

Amount Measure Ingredient Features
453.6 g fish
monk, or other firm fish
Camera
1 each winter squash
yellow
* Camera
1 each green bell peppers
Camera
1 each sweet red bell peppers
Camera
1 x tomatoes
cherry
* Camera
1 x bay leaves
* Camera
1 x brown rice
cooked, or pita bread
* Camera
1 wedges lemon
* Camera
1 x mint leaves
* Camera
Chermoulla
4 small garlic cloves
minced
* Camera
5 ml cumin seeds
ground
Camera
2.5 ml paprika
sweet
Camera
0.6 ml cayenne pepper
Camera
1 pinch saffron threads
generous
* Camera
59 ml cilantro
fresh, chopped
Camera
59 ml lemon juice
fresh
Camera
177 ml olive oil
Camera
1 x salt
* Camera
1 x black pepper
* Camera

Directions

Combine the ingredients for the chermoulla.

Cut the fish into 1-inch cubes.

Similarily, cut the vegetables into 1-inch cubes.

Place the fish and vegetables in the chermoulla and marinate, refrigerated, for 2 hours.

When you are ready to assemble the kebab, soften the bay leaves in boiling water for several minutes.

Alternate the tomatoes, peppers, yellow squash, and fish on skewers.

Place a bay leaf occasionally on the skewers next to the fish.

Reserve the chermoulla.

Cover the broiler pan with foil and place the kebabs on it about an inch apart.

Broil for 15 to 20 minutes, basting with the reserved chermoulla, and turning frequently to cook evenly.

Serve on rice or in pita bread and garnish with lemon wedges and sprigs of mint.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 230g (8.1 oz)
Amount per Serving
Calories 68958% from fat
 % Daily Value *
Total Fat 44g 68%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 265mg 11%
Total Carbohydrate 14g 14%
Dietary Fiber 4g 15%
Sugars g
Protein 63g
Vitamin A 31% Vitamin C 120%
Calcium 11% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe