Expand your summer supper repertoire with these versatile kebabs from food guru Mark Bittman’s new cookbook How to Grill Everything. Tuna, swordfish, salmon, mahi-mahi or bluefish will all hold up on the skewer. Just be sure to assemble kebabs right before grilling to prevent the croutons from getting soggy.
Fun With Flavor
Take advantage of other in-season ingredients with these palate-pleasing combos:
- Substitute 3/4 lb fresh apricots (packed with
vitamin A) for the oranges; halve them to remove pits, then quarter if they’re big. Serve with lime wedges. - Substitute 1 large ripe mango (a vitamin C powerhouse) for the oranges. Peel, slice the flesh off the seed and cut into 1- to 1 1/2-inch pieces. Serve with lime wedges.
- Substitute 1 lb ripe figs (rich in fiber) for the oranges. Depending on their size, you can leave them whole, halve or quarter them. Drizzle Balsamic Syrup (see recipe below) over the skewers before serving.
Balsamic Syrup
Transform an inexpensive balsamic vinegar into a rich, sweet but slightly sour syrup in minutes. Drizzle over everything from grilled meats to fruity desserts.
Heat 1 cup balsamic vinegar in a saucepan over medium-low. Bring to a boil, then lower the heat so it bubbles gently. Cook until syrupy and reduced to 1/4 cup, 15 to 20 minutes; it will thicken a little as it cools. Store in an airtight container in the refrigerator.
Seafood Skewers With Croutons and Orange
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Ingredients
- 1½ lb 1-inch-thick skinless fish fillets or steaks
- 1 loaf crusty Italian bread
- 6 Tbsp extra-virgin olive oil, divided
- Salt and pepper
- 3 oranges
Directions
Heat grill to medium-high.
Cut fish and bread into 1- to 1½-inch cubes. In a bowl, toss the fish with 2 Tbsp oil. In another bowl, toss bread cubes with remaining 4 Tbsp oil. Season with salt and pepper.
Peel orange and slice sections into 1-inch pieces and put them in a small bowl. Thread fish, bread and orange sections onto skewers, alternating them; save any orange juice that accumulated in the bowl.
Put skewers on grill directly over fire. Close the lid and cook until croutons are golden and fish is just cooked through, 4 to 5 minutes per side. Transfer to a platter, drizzle with any reserved orange juice.
Kitchen Counter
Serves 4. Per serving: 572 calories, 24g fat, 34g protein, 54g carbs, 12g sugar, 5g fiber, 80mg chol, 1274mg sodium
Cook's Note
Note: If you’re using bamboo or wooden skewers, soak them in water for 30 minutes before grilling.
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