Call them skewers, brochettes or kebabs, fish- on-a-stick is the perfect summer go-to – quick and easy to prepare, it tastes great with seafood, vegetables, fruit and even bacon
Tasty, juicy and light, fish is fabulous sizzling on skewers on balmy summer nights at barbecues and get-togethers. It’s also quick to prepare and cooking it with vegetables or seafood opens up a whole world of taste sensations.
A top tip when preparing fish skewers is to handle the fish as little as possible and make sure cooking times coincide if combining with different varieties of fish, seafood and vegetables. Key to succulent fish is to skewer large cubes through the centre so they cook evenly. Alternate vegetables and seafood, then fish, season with salt and pepper and brush with olive oil.
White fish works well with mushrooms, which share a similar cooking time. If you fancy some tuna, try wrapping tuna cubes in bacon slices and flavouring with a little thyme. Cook on the barbecue or grill for one minute on each side.
For fresh salmon and grilled vegetable skewers, remove the skin before cutting into chunky cubes then add red onion and a red, green and yellow pepper combo. Another favourite is sword fish with lemon slices.
An exotic flavour combination is monkfish, prawns, mushrooms, bacon, mussels and fresh pineapple. Before cooking, prepare a marinade with olive oil, a spoonful of mustard, the juice of half a lemon, pepper and salt and allow the flavours to work their magic. Pre-boil the mussels and peel the prawns before wrapping in bacon slices. Prepare four skewers by threading a bacon-wrapped prawn, a piece of monkfish, a mushroom, a bacon-wrapped mussel, another piece of fish, a pineapple chunk and another mussel onto each skewer in that order.
