Skewer making is so fulfilling. Mix and match colours and flavours, add a sprinkle of magic marinade and cooking suddenly feels like a kindergarten arts and craft session. Wait. Bright idea. Why don't we all petition Michael Gove to replace pasta necklaces on Mother's day for skewer making sessions at schools? Wouldn't that be brilliant? Mommy would no longer have to wear her *sooo pretty* necklace, but could eat it instead!!
Haddock and Summer vegetable skewers in lime and ginger marinade (barbecue or grill)
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Recipe by: Inspired by recipe in Elle a Table, June 2007 Busy:20 min, Total prep time: 1h20 min (includes 1 hour chilling) Serves: 6 |
Trim the roots and green ends off the onions, leaving about 2cm leaves on. Parboil the courgettes and onions for 4-5 minutes in salted water, until crisp-tender. Drain and rinse under cold water. Slice the onions in halves and reserve.
Meanwhile, prick the tomatoes with a fork. This will prevent them from exploding when cooking.
Prepare the skewers: thread the fish cubes, alternating with the vegetables (onion halves, courgettes, mange-tout, tomatoes). Place the skewers on a large platter and season with salt and pepper.
Prepare the marinade by tossing all the ingredients in a small container with a lid. Shake well to blend and pour the marinade evenly onto the skewers. With the help of a brush, spread the marinade on all sides of the skewers. Reserve in the fridge for one hour, turning the skewers over halfway through.
You can cook these skewers on the oven or on the grill.
Oven method: preheat the grll of your oven for 10 minutes. Place the skewers on a large gratin dish so that both ends rest on either side of the dish. Cook 5 minutes on both sides, basting with the remaining marinade at regular intervals.
On the grill: oil well the grid of your barbcue before adding the skewers. To minimize risks that the fish will stick to the grid you can also prepare a loose bed of herbs (e.g. rosemary sprigs placed in a criss-corss pattern) on the grid. Place the fish skewers on top, not too close to the heat, and cook for 4 minutes on each side, basting with the remaining marinade.
Serve with rice or couscous.
Trim both ends off the courgettes and peel half their skin, alternating vertical peeled stripes with unpeeled ones. Chop them into 2cm thick slices.
Trim the roots and green ends off the onions, leaving about 2cm leaves on. Parboil the courgettes and onions for 4-5 minutes in salted water, until crisp-tender. Drain and rinse under cold water. Slice the onions in halves and reserve.
Meanwhile, prick the tomatoes with a fork. This will prevent them from exploding when cooking.
Prepare the skewers: thread the fish cubes, alternating with the vegetables (onion halves, courgettes, mange-tout, tomatoes). Place the skewers on a large platter and season with salt and pepper.
Prepare the marinade by tossing all the ingredients in a small container with a lid. Shake well to blend and pour the marinade evenly onto the skewers. With the help of a brush, spread the marinade on all sides of the skewers. Reserve in the fridge for one hour, turning the skewers over halfway through.
You can cook these skewers on the oven or on the grill.
Oven method: preheat the grll of your oven for 10 minutes. Place the skewers on a large gratin dish so that both ends rest on either side of the dish. Cook 5 minutes on both sides, basting with the remaining marinade at regular intervals.
On the grill: oil well the grid of your barbcue before adding the skewers. To minimize risks that the fish will stick to the grid you can also prepare a loose bed of herbs (e.g. rosemary sprigs placed in a criss-corss pattern) on the grid. Place the fish skewers on top, not too close to the heat, and cook for 4 minutes on each side, basting with the remaining marinade.
Serve with rice or couscous.
Thread the courgettes sideways on the skewers (see picture), they will hold better.
You can also make this recipe with chicken, just make sure to cook the skewers a bit longer.
You can also make this recipe with chicken, just make sure to cook the skewers a bit longer.
Ingredients
600 g haddock, skinned and cubed (about 4cm sides)
6 large Spring onions
125 g mange-touts
250 g small courgettes (about 3)
250 g cherry tomatoes
For the marinade:
Juice of 2 limes + zest of one
4 tablespoons olive oil
1 tablespoon fresh herbs (coriander, or tarragon are both great here)
3cm fresh ginger, peeled and finely chopped
1 garlic clove, pressed through a garlic press or finely chopped
1/2 red chilli (optional), deseeded and finely chopped
600 g haddock, skinned and cubed (about 4cm sides)
6 large Spring onions
125 g mange-touts
250 g small courgettes (about 3)
250 g cherry tomatoes
For the marinade:
Juice of 2 limes + zest of one
4 tablespoons olive oil
1 tablespoon fresh herbs (coriander, or tarragon are both great here)
3cm fresh ginger, peeled and finely chopped
1 garlic clove, pressed through a garlic press or finely chopped
1/2 red chilli (optional), deseeded and finely chopped
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