Serving fish on skewers is a wonderful way to use more expensive fish, such as sea bass, in a more economical way.
Medley of Fish Skewers
Recipe By Estee Kafra
- Cooking and Prep: 1 h 25 m
- Serves: 4
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Contains:
Ingredients (12)
Main ingredients
Start Cooking
Prepare Skewers
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Heat two tablespoons of oil in a heavy-bottomed saucepan.
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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.)
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Remove from saucepan and place on paper towels. Repeat with remaining skewers and set aside.
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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.
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Bake at 400 degrees Fahrenheit for about one hour. Using a fork, gently scrape cooked strands from squash and transfer to a large bowl.
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Add butter and let it melt.
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Raise heat to medium and add the minced garlic.
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Meanwhile, heat the remaining tablespoon of oil in a saucepan.
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Sauté gently until fragrant but not brown.
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Sauté peppers over low heat until they begin softening.
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Remove from heat and add chopped parsley.
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Season with salt and pepper to taste.
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Mix the sautéed vegetables with the spaghetti squash (or angel-hair pasta, if preferred) immediately, while still hot.
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Add Parmesan cheese.
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Arrange on serving plates and place fish skewers on top.
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Serve warm or room temperature.
Variation:
Instead of spaghetti squash, you can use one 16-ounce package of angel-hair pasta, cooked.
Credits
Photography: Daniel Lailah
Styling: Amit Farber
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