Amazing Shish kebab from fish recipes-1-

Shish kebab from chum salmon

Ingredients:

500 g chum salmon (fillets)
1 pc bell pepper
4 pc onion
1/2 pc lemon
2 tsp soy sauce
2 tsp seasoning for fish
2 tbsp olive oil
Salt to taste

Servings: 6-7

Directions:

Prepare the necessary ingredients. Vegetables wash.
For the marinade: mix soy sauce, lemon juice, and zest, salt, seasoning for fish, chopped onion and butter.
Fish is cleaned from bones and skins, cut into small pieces.
Pepper we cut by squares, and onions - ringlets.
Pour in the fish of marinade, mix thoroughly and put in the fridge for 1 hour.
Preheat the oven to 220 degrees. Put the fish on wooden skewers, alternating it with onions and peppers. We put shish kebabs on a baking sheet and cook in the oven for 25 minutes before a beautiful ruddy crust.
We serve shish kebab with greens and vegetables, watering sauce

Skewers of fish with cherry tomatoes

Ingredients:

450 g swordfish without skin
450 g salmon
24 pc cherry tomatoes
1 glass fresh basil
1 pc clove garlic
Salt and pepper to taste

Servings: 4

Directions:

Heat the grill to a high temperature. Cut fish-sword and salmon into 24 pieces (about 3.5 cm), put on 8 skewers, alternating fish with cherry tomatoes.
In a blender, mixe basil, olive oil, and garlic until a homogeneous mass is obtained.
Add salt and pepper. Divide the mixture in half.
Lubricate the shish kebabs with half the mixture of basil, season with salt and pepper. Fry the shish kebabs on the grill for 6 to 10 minutes, turn over from time to time. Lubricate the shish kebabs with the remaining mixture of basil. Serve immediately.

Fish for shish kebab

Ingredients:

700 g salmon fillet
2.5 pc lemon
2 pc parsley (fresh)
2 cloves garlic
0,5 tbsp mustard
2 tbsp olive oil
Salt, ground black pepper to taste

Servings: 4

Directions:

Put bamboo sticks to the water and leave them for 40-60 minutes. Slice the parsley finely and put it in a bowl, add crushed garlic, mustard, olive oil, lemon juice, salt, pepper. Stir everything well.
Cut the salmon fillet cubes about 3 cm in thickness, and cut 2 lemons into slices. Spread out the fish on skewers with lemon slices.
Lubricate the shish kebab on both sides of the marinade.
Fry the shish kebabs on the grill for 3-4 minutes on each side.
Serve the shish kebab immediately, decorating it with fresh herbs

Skewers of sturgeon

Ingredients:

2 pc sturgeon
50 ml white semisweet wine
50 ml of vegetable oil
2 tbsp seasoning for fish
50 ml of lemon juice
Pepper white contiguous to taste
Large sea salt to taste

Servings: 5-6

Directions:

Rinse fish, separated from giblets, fins, and scales.
Remove the skin from the carcass, for these quickly scald it with steep boiling water, then - immediately with cold water. So it will be easy to separate from the skeleton.
Separate the carcass from the skeleton cut the fillet pieces into 3 cm.
Mix all the ingredients for the marinade in a bowl and add fish to it, mix well.
Put the fish in the marinade in the fridge for 1 hour, cover it with a lid.
Ready meats of fish put on skewers and fry until cooked. This will take about 6 minutes.
Serve with garnish and vegetables

Shish kebab of fish on skewers

Ingredients:

0.5 Kg of fish
1 pc juice of 1 lemon
3 tbsp soy sauce
0.5 tsp sugar
Spices for fish to taste

Servings: 4

Directions:

Fish (almost any fleshy fish, but most of all I like mackerel and catfish) we clean, rinse. Remove the skin. We separate the head, tail, ridge, and ribs. We cut it in a lot of pieces.
Squeeze the juice from the lemon.
Mix the juice with soy sauce, sugar, and spices. Salt lovers can add salt, but, in principle, it is not needed, because we use soy sauce.
Mix fish with marinade. We put in the cold for 1-2 hours.
Skewers are rinsed in running water.
We string the pieces of fish into skewers (alternating with tomatoes, onions, bell peppers and even olives) and shipped to a grate in a well-heated oven. After 5 minutes, turn the skewers to the other side.
This shish kebab is prepared literally for 10-15 minutes, so do not miss it! Once the pieces of fish are covered with a golden crust - take them out and serve on a table with cool white wine and fresh salad.