Fish Skewers with Tarragon 

Fish Skewers with Tarragon


Preparation:10 min
Ready in:34 min


For servings

4 ½ cupsWhite fish such as monkfish or cod, trimmed and cut into 1-inch cubes
3 sprigsfresh Tarragon leaves stripped and roughly chopped
1 clovegarlic peeled and finely chopped
6 tablespoonsgood-quality olive oil
coarse salt to taste
freshly ground Black pepper to taste
red Chili flakes to taste
3 tablespoonsbalsamic vinegar
4fresh tomatoes cut in half
4small Patty pan squash optional
wooden Skewer soaked in water for 20 minutes
1fresh lemons cut into wedges


1 Place cubed fish in a large bowl.
2 Place chopped tarragon and chopped garlic in a small bowl add olive oil, mixing to combine. Pour oil mixture over fish, gently tossing to thoroughly coat. Marinate for 15 minutes.
3 Prepare the grill for direct grilling. Preheat to medium-high heat.
4 Thread skewers with fish and squash. Season kebabs with salt. pepper and red chili pepper flakes. Arrange kebabs and tomatoes on a hot grate and grill for 2 to 3 minutes on all sides, or until fish is white and cooked through.
5 Transfer kebabs and tomatoes to a serving platter. Drizzle with lemon juice and serve.


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