Grilled fish skewers with Asian marinade

Recipe by Malin Nordblom, Sweden

Using sustainable sourced seafood

When shopping for your ingredients, look for seafood with the MSC blue label , to ensure you are helping to protect the ocean environment for future generations.

Prep time

30 mins

Cooking Time

15 mins

Serves

Ingredients

600 g MSC certified white fish fillet (cod, hake, pollock, or other firm white fish)
200 g cocktail (cherry) tomatoes
1–2 bell peppers, cut into squares
Rice or potatoes (to serve alongside)
Green seasonal vegetables (asparagus, beans or broccoli)
0.75 dl mayonnaise (optional, for dip sauce)
1 dl crème fraîche (optional, for dip sauce)

For the marinade:
- 1 tsp sesame oil
- 1.5 tbsp rice wine vinegar or white wine vinegar
- 1–2 cloves finely chopped garlic
- 1 tsp honey
- 2 tbsp Japanese soy sauce
- 1–2 tsp finely chopped chili
- Salt to taste

For the dipping sauce:
- 75 ml mayonnaise (optional, for dip sauce)
- 100 ml crème fraîche (optional, for dip sauce)

Ingredients

Method

Cook the base & prepare the marinade and dipping sauce:
Start by cooking your rice or potatoes and preheat the grill.

For the marinade, mix sesame oil, rice wine vinegar, finely chopped garlic and chili, honey, soy sauce and salt to taste. Divide the marinade into two bowls - half is used for marinating the fish and the other half to make the dipping sauce. To make the dipping sauce, mix in 100 ml of crème fraîche and 75 ml of mayonnaise with the second bowl of marinade..
Prepare the fish: Cut the fish and peppers into 1 ½ inch (3 cm) chunks for easy skewering.
Assemble the skewers: Thread the pieces of fish, peppers and tomatoes onto metal or soaked wooden skewers.

Brush marinade onto the skewers and let them stand for 15 minutes, alternatively brush on just before and during grilling.
Grill the skewers: Grease the grill and place the skewers on it. Cook for about 10 minutes, turning once or twice during grilling. The fish should be cooked through, and the fewer times you turn them, the less likely they will stick to the grill.
Serve and enjoy: Serve the skewers immediately with the dipping sauce and your choice of rice or potatoes and some seasonal vegetables.