Salmon And Halibut Kebabs With Spicy Lemon Marinade Recipes

TURKISH-SPICED HALIBUT SKEWERS WITH YOGURT SAUCE

Turkish-Spiced Halibut Skewers With Yogurt Sauce image

Turkish chefs make these beautiful skewers with local swordfish, usually dousing the fish in a garlicky lemony marinade before cooking. Bay leaves (they grow wild) are usually a presence, too. David Tanis took that inspiration and made the fish halibut, adding thinly sliced lemons and onions, along with pinches of aromatic cumin and coriander, and a heavy hand with the bay leaves. You would think this might be overkill, but in fact it only enhances the sweetness of the fish.

Provided by David Tanis

Categories dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 1/2 pounds boneless halibut or other firm-fleshed fish
Salt and pepper
1/2 teaspoon cumin seeds, toasted and coarsely ground
1/2 teaspoon coriander seeds, toasted and coarsely ground
1/2 teaspoon paprika
Pinch red pepper flakes
1 small red onion, thinly sliced
1 small lemon, thinly sliced
2 garlic cloves, minced, plus 1 garlic clove, grated or smashed to a paste
8 bay leaves
1/2 cup olive oil
1 cup plain yogurt
Pinch cayenne
1 small cucumber, about 2 ounces, peeled and diced
1 tablespoon chopped mint
1 tablespoon chopped dill
1 tablespoon chopped parsley

Steps:

Cut halibut into large chunks of equal size and thread onto skewers. You should have 4 kebabs weighing about 6 ounces each. Lay them in a shallow dish. Season on both sides with salt and pepper.
In a mixing bowl, put cumin, coriander, paprika, red pepper flakes, onion, lemon, minced garlic and bay leaves. Add olive oil and stir together. Spoon mixture over fish skewers and leave to marinate for at least 1 hour.
Put yogurt in a small bowl. Season with salt and pepper, then add garlic paste, cayenne and cucumber. Mix mint, dill and parsley together, add half to yogurt mixture, and reserve the rest. Stir to combine. Set aside.
Heat a grill or broiler. When it is hot, cook skewers for about 2 minutes per side, until just opaque. (Leave some lemon, onion and bay leaf clinging to fish, so they char a bit.) Transfer to a serving platter. Sprinkle with remaining herb mixture. Serve with yogurt sauce on the side.

Nutrition Facts : @context http, Calories 465, UnsaturatedFat 25 grams, Carbohydrate 9 grams, Fat 32 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 6 grams, Sodium 719 milligrams, Sugar 4 grams

SALMON AND HALIBUT KEBABS WITH SPICY LEMON MARINADE

SALMON AND HALIBUT KEBABS WITH SPICY LEMON MARINADE image

Categories Fish

Yield 8 Servings

Number Of Ingredients 11

Ingredients

4 large shallots, minced
1/4 CUP dry white wine
1/4 CUP fresh lemon juice
3 TBSPs olive oil
1 TBSP chopped fresh thyme
2 TSPs hot pepper sauce
1.5 LBS skinless salmon fillets, cut into 1.5-inch cubes
1.5 LBS skinless halibut fillets, cut into 1.5-inch cubes
2 lemons, cut into rounds
1 orange, quartered lengthwise, the sliced crosswise
8 metal skewers

Steps:

Whisk first 6 ingredients in large bowl to blend. Season with salt and pepper. Add salmon and halibut; toss to coat. (Cover and chill at least 1 hour and up to 4 hours.) Prepare barbecue (medium-high heat). Alternate 2 salmon pieces, 2 halibut pieces, 2 lemon slices, and 2 orange slices on each skewer. Grill fish until opaque in center, turning often, about 8 minutes. Transfer skewers to platter.

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