Fish on rosemary skewers

Fish on rosemary skewers

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

Citrus-scented fish skewers with fresh herbs for a summer meal.

Ingredients

Quantity Ingredient
800g firm white fish or salmon fillets, or a mix of both
8 sturdy sprigs rosemary, bottom leaves removed, (or use small wooden skewers)
sea salt and freshly ground black pepper

For the marinade

Quantity Ingredient
1 tablespoon lemon zest, finely grated
1 tablespoon orange zest, finely grated
1 tablespoon fresh lemon thyme, finely chopped
1 teaspoon honey
5 tablespoons olive oil
1 tablespoon fresh rosemary, finely chopped

Method

  1. Carefully remove any bones from the fish and then cut the fillets into large pieces.
  2. Grate the lemon and orange zest and finely chop the herbs for the marinade. Combine all the ingredients for the marinade in a bowl, add the fish and cover with plastic wrap. Let the fish marinate for 1 hour or so in the fridge.
  3. Meanwhile, prepare the rosemary sprigs, if you are fortunate enough to have some to spare, or soak the wooden skewers in water to prevent them burning.
  4. Preheat a barbecue grill or chargrill pan. Gently push the skewers through the fish pieces, then barbecue or grill for about 3 minutes on each side, or until the fish is cooked through. Season with salt and pepper while cooking.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again