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18 June 2011

Fish kebabs

In Summer, we like to make fish kebabs which we either grill or barbecue.  They are so simple to make.  Just chop fresh vegetables such green peppers, onions, lemons into chunks and also use whole cherry tomatoes.  You will need to use fresh fish with firm flesh such as Swordfish (Espadon), Tuna (Thon) or Grouper (Mérou).  Marinate the vegetables and the fish in olive oil, salt and pepper and freshly minced garlic for a minimum of half and hour.  Then put them on wooden skewers and cook them. 








The fish kebabs also taste delicious the next day eaten cold on crusty and fresh French baguettes.


"Kebab (Persian كباب, is a wide variety of meat dishes originating in Persia and later on adopted by the Middle East and Turkey, and now found worldwide.  The traditional meat for kebab is lamb, but depending on local tastes and taboos, it may now be beef, goat, chicken, pork; fish and seafood; or even vegetarian foods like falafel or tofu. Like other ethnic foods brought by travellers, the kebab has become part of everyday cuisine in many countries around the globe."
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