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Grilled Fish Kebabs with Shaved Zucchini

Use your grill to make this quick, easy, and delicious meal. (No grill? Use a grill pan instead.)

  • Servings: 4

Photography: Marcus Nilsson

Source: Everyday Food

Ingredients

  • 1 1/2 pounds cubed swordfish or salmon fillets (skin removed)
  • 16 cherry tomatoes
  • 1 small red onion, root attached, cut into 8 wedges
  • Extra-virgin olive oil
  • Coarse salt and ground pepper
  • 3 medium zucchini, shaved into ribbons with a vegetable peeler
  • 1 cup corn kernels (from 2 ears)
  • 2 tablespoons fresh lemon juice
  • 1/4 cup fresh mint leaves

Directions

  1. Heat a grill to high. Clean and lightly oil hot grill. Alternately thread fillets, tomatoes, and onion onto eight 8-inch skewers. Brush kebabs with olive oil; season with salt and pepper. Grill until fish is opaque throughout, 6 to 10 minutes, turning occasionally.

  2. In a large bowl, toss together zucchini, 1 tablespoon oil, corn kernels, lemon juice, and mint. Season with salt and pepper and serve with kebabs.

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