fbpx

Recipe by Estee Kafra

Medley of Fish Skewers

add or remove this to/from your favorites
Dairy Dairy
Medium Medium
4 Servings
Allergens

Contains

- Dairy

Serving fish on skewers is a wonderful way to use more expensive fish, such as sea bass, in a more economical way.

Ingredients

Main ingredients

  • 3 tablespoons oil, divided

  • 6 1-inch cubes sea bass

  • 6 1-inch cubes salmon

  • 1 medium spaghetti squash

  • 1/2 red pepper, seeded and finely diced

  • 1/2 yellow pepper, seeded and finely diced

  • 2 tablespoons butter

Directions

Prepare Skewers

1.

Heat two tablespoons of oil in a heavy-bottomed saucepan.

2.

Thread the fish cubes onto skewers and sear the fish cubes on all sides, one skewer at a time, leaving the center slightly undercooked for a more gourmet look (don’t overcook, as the fish will be dry.)

3.

Remove from saucepan and place on paper towels. Repeat with remaining skewers and set aside.

4.

Halve and seed the squash. Place cut-side down on a Gefen Parchment-lined baking sheet and pierce a few holes into the skin with a sharp knife.

5.

Bake at 400 degrees Fahrenheit for about one hour. Using a fork, gently scrape cooked strands from squash and transfer to a large bowl.

6.

Meanwhile, heat the remaining tablespoon of oil in a saucepan.

7.

Sauté peppers over low heat until they begin softening.

8.

Add butter and let it melt.

9.

Raise heat to medium and add the minced garlic.

10.

Sauté gently until fragrant but not brown.

11.

Remove from heat and add chopped parsley.

12.

Season with salt and pepper to taste.

13.

Mix the sautéed vegetables with the spaghetti squash (or angel-hair pasta, if preferred) immediately, while still hot.

14.

Add Parmesan cheese.

15.

Arrange on serving plates and place fish skewers on top.

16.

Serve warm or room temperature.

Credits

Photography: Daniel Lailah Styling: Amit Farber

Medley of Fish Skewers

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments