Grilled Seafood Skewers

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Grilled Seafood Skewers
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30 min.


Halibut vegetable skewers with tofu
1 kilogram black Halibut fillet
400 grams Tofu
red and green Bell pepper (1 each, cut into 3 cm (1 inch) cubes)
250 grams yellow onion ((quartered and halved crosswise)
1 thinly sliced Lime
Lemon balm
For the marinade
3 Tbsps sesame oil
2 Tbsps Calvados
1 Tbsp soy sauce
1 Tbsp Apple syrup
1 Lime (juice and zest)
1 Tbsp rosemary (chopped)
Plaice and shrimp skewers
12 small Plaice fillet
12 peeled, deveined shrimp
juice of one lemons
6 small onions
6 medium sized Tomatoes
18 button Mushroom
abgezupfte parsley
1 pressed garlic clove
4 Tbsps olive oil
1 tsp dried thyme
1 pinch salt
1 generous pinch cayenne pepper
How healthy are the main ingredients?
Tofuolive oilsesame oilsoy saucerosemarythyme

Preparation steps


Cut halibut and tofu into cubes of approximately 3 cm (1 inch). Mix the ingredients for the marinade. Pour over fish, tofu and vegetables and let it sit. Alternate all ingredients with the lemon balm leaves and thin slices of lime, on skewers. Grill about 10 minutes, turning and basting occasionally with marinade. 


Sprinkle fish fillets and prawns with lemon juice and let them sit. In a saucepan with water, boil the peeled onions for 10 minutes, then cut in half. Cut the tomatoes in half and clean mushrooms.


Mix together oil, garlic, parsley, thyme, salt and cayenne pepper. Coat fish with some parsley and roll. Stick on skewers, alternating with the shrimp, onion, tomato halves and mushrooms.


Brush skewers with herb oil and grill on each side for about 5 minutes. Serve skewers on plates garnished as desired.