Grilled Fish Skewers
Called redfish, this fish brings us an extra portion of protein for strong muscles. 44 milligrams of selenium are contained in 100 grams of fish, the immune-effective trace element ensures healthy skin and nails.
When fish is grilled, salmon usually ends up on the grill. With our fish skewers from Rotabrsch you bring variety to your plate during the barbecue season. You can vary the vegetables, aubergine or mushrooms taste just as delicious with the fish. If the weather is not suitable for grilling, you can also fry the skewers in a pan. Goes well with a crunchy bread and cheese salad or a remoulade in a smart way.
Cut the redfish fillets in about 4 cm (approximately 2½ inch) sized pieces and place in a bowl. Season with salt and pepper.
For the marinade, mix the olive oil with lemon juice and stir in the herbs. Toss the fish pieces in it and cover and let it marinate for about 1 hour turning regularly.
Rinse and dry the tomatoes. Rinse, trim and cut the zucchini into 3 cm (approximately 1 inch) thick slices. Rinse the yellow bell peppers, trim, cut in half, remove the seeds and ribs, and cut into about 3 cm (approximately 1 inch) pieces. Peel the shallots and cut into halves.
Remove the fish from the marinade and wipe off the excess marinade. Thread the tomatoes, fish pieces, zucchini, bell pepper and shallots pieces alternately on skewers. Season with salt and pepper.
Grill the fish skewers for about 4-6 minutes, season with salt, and add a little dash of the marinade occasionally. Serve immediately.