Monkfish, Salmon and Shrimp Kebabs. Learn how to select a whole store-bought salmon, look for freshness, cut, prepare, marinated and skewer with bell peppers, onions. Kebabs are the perfect dish to prepare in the summer. You cook them on the grill, eliminating the need to stand over the hot stove in the heat.
This versatile fish can be prepared using almost any cooking method, and it can be served in soups and stews. Its lean flesh tends to dry out if. Tender pieces of salmon and monkfish marinated in lemon juice and whole grain mustard, grilled and served with pepper and parsley salsa. You can have Monkfish, Salmon and Shrimp Kebabs using 9 ingredients and 7 steps. Here is how you cook that.
Ingredients of Monkfish, Salmon and Shrimp Kebabs
- It’s 3 of salmon tenderloins choped into 8 cubes.
- You need 8 of monkfish cubes.
- It’s 8 of shrimps.
- You need 1 of peeled orange divided into 4 pieces.
- You need of orange zest and juice.
- Prepare 4 tbsp of olive oil.
- Prepare 12 of bay leaves.
- It’s of salt.
- Prepare 4 of skewers.
While the fish is grilling, mix in a bowl olive oil, zest and juice of the limes, red pepper, onion, parsley and cider vinegar, all the ingredients for the salsa. Place salmon and scallops in plastic bag set into a shallow dish. Turn fish and scallops to coat well. Monkfish and shrimp kebabs are fantastic!
Monkfish, Salmon and Shrimp Kebabs instructions
- Chop the salmon and monkfish into cubes..
- Put the shrimps, fish cubes, bay leaves, orange zest and juice, orange pieces and olive oil in a baking dish..
- Sprinkle with salt and stir them well together..
- Let it marinate for at least 30 minutes..
- Make the kebabs by alternately skewering the monkfish cubes with the salmon cubes, the shrimps, the bay leaves and orange pieces..
- Grill the kebabs approximately 10 minutes each side at 180°C..
- Brush the kebabs with the marinade juice..
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