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Kosher Grilled Fish Skewers With Lemon (Perfect Summer)

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PareveFish

Lemon-marinated fish skewers are a light summer grilling dish. Cubes of firm white fish are marinated in olive oil, lemon juice and zest, garlic, oregano and parsley, then threaded with red onion and bell pepper and grilled.

Choosing the Fish

Use a firm fish at least an inch thick, cut into generous cubes so the pieces stay on the skewer. Marinate for no more than 30 minutes, since lemon starts to break down the fish. Oil the grill grates well and turn the skewers carefully. If the fish is too delicate, grill it on foil instead.

Kosher Notes

These skewers are pareve. Halibut and cod are kosher; choose black sea bass or branzino rather than Chilean sea bass. If you grill meat on the same grill, many people use a separate grate or foil for fish.

Leftovers

Leftover fish is great flaked into salads.

Kosher Grilled Fish Skewers With Lemon (Perfect Summer)
These kosher fish skewers marinated in lemon and herbs are perfect for summer grilling, with firm white fish that stays moist and flavorful.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1.5 pounds firm white fish fillets such as halibut, sea bass, or cod, cut into 1-inch cubes
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice about 2 lemons
  • 2 tablespoons lemon zest
  • 3 cloves garlic minced
  • 2 tablespoons fresh oregano chopped, or 2 teaspoons dried
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1 medium red onion cut into 1-inch pieces
  • 1 medium bell pepper any color, cut into 1-inch pieces
  • 8 wooden skewers soaked in water for 30 minutes

Method
 

  1. Pat the fish cubes dry with paper towels and place in a large bowl. In a separate bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, parsley, salt, and pepper.
  2. Pour the marinade over the fish and gently toss to coat all pieces. Cover and refrigerate for 15-30 minutes. Don't marinate longer than 30 minutes or the acid will start to cook the fish.
  3. Preheat your grill to medium-high heat. Clean and oil the grill grates well to prevent sticking.
  4. Thread the marinated fish onto the soaked skewers, alternating with pieces of red onion and bell pepper. Leave small spaces between pieces so they cook evenly.
  5. Grill the skewers for 3-4 minutes per side, turning once. The fish should be opaque and flake easily with a fork. Don't overcook or the fish will become dry.
  6. Remove from grill and let rest for 2-3 minutes. Serve immediately with lemon wedges and any remaining fresh herbs.

Notes

Choose fish that's at least 1 inch thick for best results. Thinner pieces will overcook quickly. If your fish pieces are falling apart, they may be too delicate for skewers - try grilling them directly on foil instead. Leftover cooked fish can be flaked and used in salads the next day.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 15g 19%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 420mg 18%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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