Swordfish kebabs with herbs and shiitake mushrooms
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Swordfish's firm white flesh is perfect for grilling on skewers, and shiitake mushrooms add a captivating flavor. Thread the fish pieces onto skewers, alternating with red onion slices and mushrooms, and grill. A few minutes before they're ready, brush the kebabs with a mixture of olive oil, spices, and chopped aromatic herbs (parsley, cilantro, and green onions). Reserve some of this mixture for serving. A delicious and lighter alternative to meat kebabs.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.9 kg swordfish center fillet, skinless, cut into 2.5 - 4 cm pieces.
- 110 g shiitake mushrooms, stems removed, caps cut in half (or into quarters if large)
- 0.5 tbsp. + 1 tbsp. l. olive oil
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh cilantro
- 2 tablespoons chopped green onions
- 2 tablespoons red wine vinegar
- 1 clove of garlic
- 1/4 tsp red pepper flakes
- 1.5 tsp ground cumin
- 0.5 tsp ground coriander
- 1 red onion, cut into 4 pieces
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Cooking the dish according to the recipe:
- Preheat the grill to medium heat and brush the grates with vegetable oil. Combine 1/2 cup olive oil, parsley, cilantro, green onions, vinegar, and garlic in a blender and blend until smooth. Add red pepper flakes and salt to taste. Pour half the mixture into a bowl and set aside for serving.
- In a bowl, combine the swordfish with the remaining 1 tablespoon olive oil, cumin, and coriander; season with salt. Thread the fish, mushrooms, and red onion onto eight 25cm skewers.
- Grill until grill marks appear, about 2 minutes per side, then continue grilling, turning and brushing with the remaining herb oil, until the fish is cooked through, another 5-6 minutes. Drizzle the reserved herb oil over the kebabs.
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