Receta Fish Kebabs with Mint Chutney #SundaySupper
Its the first week of my kids’ Summer Holidays and I’ve been really enjoying my lazy mornings without the rush to wake them up or get their lunch boxes ready!Summer is my favorite time of the year!There’s fresh fruits and vegetables in abundance and let’s not forget the hot smoky barbecue that you can enjoy each day every day!!From Fresh Corn, to Meats and Fish, even Fruits,grilled foods are probably the best thing about summer.They’re fun to eat, adaptable to every palette,every cuisine.And with the Fourth of July round the corner,we’re celebrating this season with a Summer BBQ party!
My fish kebabs are super easy and have tons of flavor.You can also use Chicken,Lamb or Shrimp for this preparation.I’ve used three different kinds of fresh fish here,Swordfish,Tuna and Salmon.The fish is marinated for about two hours and grilled for about 6-8 minutes on each side.
You can choose any kind of firm fish for these kebabs.I just love the different textures in the fish and they came out great!The flavors of mint and coriander goes really well with the fish and the reserved chutney can be served alongside these kebabs.The chutney has a bit of tang from the lemon, and slight hint of heat from the Jalapeño, that I love.I served it on a bed of Couscous Tabbouleh with Grilled Corn for our dinner.
My two great taste testers aged 9 and 5 also approved it
Fish Kebabs with Mint Chutney
Ingredients
- 1 thick (deboned) fillet each of-Swordfish,Tuna and Salmon (6-8 oz each)
- For the Mint Chutney
- Fresh Mint-1 cup
- Fresh Coriander-1 cup
- Garlic clove-1
- Green Chili or Jalapeño-1 seeded and chopped
- Salt-to taste
- Lemon Juice-1 tbsp
- Olive Oil-2 tbsp
- water-1/4 cup or more if required
Instructions
Wash the fish and pat dry.Slice though the middle and cube into apprx 2 inch pieces.
Chop up the coriander and mint.In a wet spice grinder or any food processor combine all the chutney ingredients except lemon juice and blend.Add a little more water if required.
In a ziplock bag take about 4-5 tbsp of the Chutney and the fish and give it a good mix.Save the remaining chutney.
Refrigerate the fish for two hours.Add the lemon juice a few minutes before grilling.
Preheat the grill.
Arrange the fish on skewers alternating each fish and grill on medium for about 6 minutes on each side.
Serve hot with the reserved chutney.
2.2
www.sonisfood.com
The lovely Jenny from The Messy Baker Blog is hosting this special Sunday Supper and we’ve got some amazing summer dishes and drinks for you
Best Grilled Pork Chops by Hezzi-D’s Books & Cooks
Bleu Cheese Burgers by Juanita’s Cocina
Korean Grilled Flank Steak by That Skinny Chick Can Bake
Swedish Blonde Burgers by Eat, Move, Shine
Hawaiian Hot Dogs by La Cocina De Leslie
BBQing the Whole Hog, Cuban Style by Webicurean
Vegetarian Stuffed BBQ Peppers by Small Wallet, Big Appetite
Chorizo and scallop kebobs by Jane’s Adventures in Dinner
Meat Stuffed Jalapenos by The Urban Mrs
St. Louis Ribs by Bobbi’s Kozy Kitchen
Fish Kebabs with Mint Chutney by Soni’s Food
Jalapeno Bacon Cheddar Burgers by Cookin’ Mimi
Cheddar Cheese Stuffed Bacon Burgers by In the Kitchen with KP
Fish Kebabs with Mint Chutney by Soni’s Food
Grilled Pizza by Table for Seven
Curried Pork Sliders with Peanut Sauce & Apple Slaw by Foxes Love Lemons
Grilled Prosciutto Wrapped Chicken Breasts by Sustainable Dad
Ditch Dogs by Daily Dish Recipes
Bison Kabobs by Noshing With The Nolands
On the Side:
Spicy Baked Beans by The Messy Baker
Wisconsin Roasted Corn by Curious Cuisiniere
German Potato Salad by The Foodie Army Wife
Grilled New Potatoes With Peppers And Onions by Kudos Kitchen by Renee
Sausage Potato Salad by Girlichef
Lightened Up Fully Loaded Baked Potato Salad by Peanut Butter and Peppers
Homemade Mustards by A Stack of Dishes
Spicy Grilled Corn Salad by Magnolia Days
California Layered Salad by The Weekend Gourmet
Grilled Potato Salad by In Fine Balance
Spicy Bacon and Corn Salad by Hip Foodie Mom
Three Corns with Japanese Accents by Ninja Baking
Cucumber Bruschetta by Healthy. Delicious.
Grilled Zucchini by Supper for a Steal
Chicken Spinach & Pasta Salad by Family Foodie
Sweet Tooth:
Red, White & Blue Dessert Kabobs by Country Girl in the Village
Root Beer Float Sandwich Cookies by Chocolate Moosey
Gluten Free Brownies by Blueberries & Blessings
Grilled Stone Fruit Parfait by Pescetarian Journal
Blueberry Sorbet by Shockingly Delicious
Strawberry Lemonade Cupcakes by The Girl in the Little Red Kitchen
Raspberry Bombe by Happy Baking Days
Beach Cupcakes by The Little Ferraro Kitchen
Grilled Banana Dessert Bar by Home Cooking Memories
Berries & Cream Pie by Treats & Trinkets
Raspberry Lemonade Frozen Yogurt Pops by Runner’s Tales
More S’mores by Growing Up Gabel
Blackberry Peach Cobbler by Neighborfood
Cornbread Cookies by Pies & Plots
Funfetti Fluff Cheerio Treats by What Smells So Good?
Pineapple Pudding by Granny’s Down Home Sassy Southern Cooking
In the Cooler:
Cherry Caipiroska by Vintage Kitchen Notes
Mint Tea Slushes by Cindy’s Recipes and Writing
Prickly Pear Margaritas by Ruffles & Truffles
Simple Lemonade by Basic N Delicious