Grilled Seafood Skewers
This is a light, healthy, and nutrient packed meal! The fish provides a ton of energizing protein and heart-healthy fats.
If it's not the time of year to grill, you can always leave out the skewers and pan cook the fish.
- For the skewers
- 1 zucchini
- 7 ounces Salmon (skinless)
- 7 ounces Perch fillet (with skin)
- 7 ounces shrimp (peeled and deveined)
- 2 organic Limes
- 1 teaspoon red peppercorns
- ½ teaspoon black peppercorns
- Sea salt
- 4 tablespoons olive oil
For the skewers, rinse, trim and cut the zucchini into 1/2 inch thick slices. Rinse the fish, pat dry, and cut into bite-sized cubes. Rinse the shrimp. Rinse one lime, grate the peel and squeeze the juice. Slice the remaining lime. Coarsely crush the peppercorns in a mortar and mix with 1 generous pinch of salt, the oil, and half of the lime juice. Thread the fish cubes onto skewers alternately with the zucchini and the shrimp and sprinkle with the lime marinade. Let stand for 30 minutes.
For the sauce, mix the yogurt with the remaining lime juice and season with salt, pepper and 1 pinch of sugar. Pour into bowls and garnish with the lime zest. Place the skewers with the lime slices on a hot grill and grill for 8-10 minutes, turning occasionally. Serve with the sauce.