Herbed Fish Kebabs

Spice up your classic shish kebabs with these mouthwatering Herbed Fish Kebabs! If you ever find it challenging to get creative with fish, this recipe is here to save the day. Think of it as shish kebabs, but with deliciously seasoned fish, coated in a chimichurri-esque mixture. 

To make these kebabs even more enticing, pair them with my Crispy Smashed Potatoes or my Olive Oil Braised Leeks with Vinaigrette.

Now, here's my big tip for this recipe: Opt for the thickest and firmest fish you can find. This will ensure that the fish holds its shape and remains succulent during grilling. Additionally, take your time to thread everything onto the skewers in a way that allows them to sit evenly on the grill. This technique not only promotes a nice char on both the fish and vegetables but also ensures an even cook throughout.

herbed fish kebabs

INGREDIENTS

• 1 Cup fresh parsley 

• 1 Cup fresh cilantro

• ½ Cup fresh mint leaves

• 1 Tbsp. fresh za'atar* 

• 2 Scallions (both the white and green parts), coarsely chopped

• 3 Garlic cloves, smashed

• 1 Small shallot, quartered

• 1 Small jalapeño, seeded and finely chopped

• ½ Cup extra-virgin olive oil

• 2 Tbsp. freshly squeezed lemon juice

• 1 Tsp. finely grated lemon zest

• ½ Tsp. kosher salt

• 3 Medium tomatoes, each cut into 8 wedges

• 2 medium red onions, cut into 1-inch chunks 

• 1 ½ lbs. Thick, firm center-cut skinless white fish filets, such as halibut or cod, but into 1-inch chunks**

NOTES:

*If you don’t have za’atar on hand, you can substitute it with oregano leaves

**You can use halibut or cod, however, I prefer halibut!

INSTRUCTIONS

Serves 4

1. In the bowl of a food processor, combine the parsley, cilantro, mint, za'atar, scallions, garlic, and shallot. Pulse the mixture until finely minced, aiming for a texture that's not too pasty or liquidy. This should take about 20 to 25 pulses.

2. Add the jalapeño, olive oil, lemon juice, lemon zest, and salt to the herb mixture in the food processor. Give it a few more pulses, about 5 times, to incorporate the additional ingredients. Once completed, divide the mixture in half.

3. Get ready to assemble the skewers. Thread the tomatoes, onions, and fish onto skewers in any order you prefer. Aim to create 8 to 10 skewers in total.

4. Arrange the skewers on a rimmed baking sheet and brush them generously with half of the herb mixture, ensuring they are well coated.

5. Clean and lightly grease the grill surface*, then preheat it to medium-high heat. 

6. Grill the skewers, turning them once, until the fish is thoroughly cooked, which usually takes about 3 to 4 minutes per side.

7. Once the kebabs are done, it's time to serve them up! Arrange the cooked kebabs on a platter and drizzle them with the remaining green sauce. This flavourful sauce will bring an extra burst of herby goodness to each bite.

NOTES:

*You can use a grill, flat griddle or grill pan; whatever you have access to! If you're using a grill pan, you may need to work in batches, but if you have a grill, you can cook all the skewers at once.

BON APPÉTIT!

Photography by: Patricia Brochu