- Level
- easy
- Prep Time
- 15 mins
- Total Time
- 10 mins
- Serves
- 4
Ingredients
- Skewers:
- 2.2 lbs.
- White fish cut into large cubes (your choice of cod, haddock or swordfish)
- 1 kg
- 2
- Zucchini, cut into pieces
- 1–2
- Red peppers, cut into pieces
- 1
- Red onion, cut into pieces
- 8
- Skewers:
- Marinade:
- 1/2 cup
- Olive oil
- 125 mL
- 3 tbsp.
- Basil, parsley, oregano, fresh mint, finely chopped
- 45 mL
- 2 tbsp.
- White or red wine vinegar
- 30 mL
- 1 tbsp.
- Dijon mustard
- 15 mL
- 1
- Garlic clove, minced
- 1 tsp.
- Maple syrup
- 5 mL
- ½ tsp.
- Garlic salt
- 3 mL
- Salt and pepper, to taste
Preparation
- Step 1
- Preheat barbecue to medium-high. Oil grill.
- Step 2
- In a bowl, combine all marinade ingredients (set aside ¼ marinade to brush skewers while cooking). Add fish cubes. Let marinate for 1–2 hours in the fridge.
- Step 3
- Drain fish. On a work surface, assemble skewers, alternating cubes of fish and vegetables.
- Step 4
- Grill skewers on barbecue for about 3 minutes on each side (or until golden).
- Step 5
- Remove skewers from grill and place on a plate. Brush with remaining marinade. Cover with aluminum foil and let sit for 5 minutes. Serve and enjoy!
Variation
- For tender, juicy fish, cook for a maximum of 10 minutes per inch of thickness.
- Fish is very fragile and breaks easily. To make grilling on the barbecue easier, place Teflon sheets on the grill so that the skewers don’t stick.
