Fish and Vegetables on Rosemary Skewers
Ingredients
- Ingredients
- 400 grams mixed fish fillets (such as cod, hake, pollock, redfish, fresh tuna)
- 1 lemon (juice)
- 1 Zucchini
- 1 onion
- 1 Bell pepper
- 1 Bell pepper
- sunflower oil (for frying)
- salt
- white peppers (freshly ground)
- 4 Tbsps peppercorns
- 3 Tbsps butter
- 8 rosemary
Preparation steps
Rinse fish fillets and pat dry. Cut fillets into bite-sized pieces and sprinkle with lemon juice. Rinse and thinly slice zucchini. Cut onion into thick wedges. Rinse and dry peppers. Broil peppers, watching carefully, until skin begins to blacken and bubble. Rub off skin, cut in half and remove seeds and ribs. Cut into bite-sized pieces. Carefully thread fish, pepper, onion and zucchini alternately onto rosemary sprigs (use a light hand, so that the branches do not break!). Heat 4-5 tablespoons oil in a pan. In batches, fry skewers in hot oil until golden on all sides. Drain on paper towels. Season with salt and pepper.
Melt butter in a pot over low heat. Coarsely grind 2 tablespoons pink peppercorns in a mortar and pestle. Add to butter and cook until fragrant. Arrange skewers on plates and drizzle each portion with 1-2 tablespoons of pink pepper-butter. Serve with fresh white bread and a glass of wine.
