Seafood Shish

By Master Chef on October 14th, 2011 · In Marinades, Sauces and Gravies, Seafood

This exceptional shish kebab uses firm fish or squid rather than lamb or beef. Fish require far less cooking time, so take care not to overcook. With a squeeze of fresh lemon, this recipe is simply great.

Seafood Shish

Author: Epicurus.com Kitchens

Recipe type: Seafood

Serves: 12 to 16

Ingredients

Marinade:
1/4 Cup olive oil
1/4 Cup fresh lemon juice
3 teaspoons minced fresh dill weed
3 cloves garlic; minced
1 medium onion; minced
2 bay leaves; crushed
1/2 teaspoon crushed dried hot chilies
1/8 teaspoon dried thyme
1/2 teaspoon sugar
1 teaspoon paprika
1/4 teaspoon coarsely ground black pepper
2 pounds assorted firm fleshed fish and seafood, such as shark, swordfish, or giant squid
1 lemon; cut in half

Instructions

Mix all the marinade ingredients together in a bowl. Add the fish and turn over in the marinade to make sure that all are covered; refrigerate for at least 2 hours before serving.
When ready to serve, thread onto skewers and cook as for Sis Kebabi.
Fish are best when cooked lightly. Squeeze fresh lemon juice over while cooking.

Notes

Yield: 12 to 16 skewers.

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