Summer is fast approaching and bags of charcoal are on
sale everywhere. That has inspired me to think about
grilling Mediterranean fish kabobs. I love how easy it is
to make them and lay them over a bed of pilaf, Middle
Eastern style. My new recipe is a grilled combination of
fish and vegetables, otherwise known as kebabs. I'm
using rockfish for this recipe, not only because the meat
doesn't fall apart on the grill, but also because I've got an
ice chest full of them.
Last week I was invited to chase yellowtail and rockfish
on a friend's 26 foot Parker. What a boat. Its get-up-and-go
is thrilling, plus its roominess is perfect for four anglers.
Although we did keep our eyes and ears open for signs
of yellowtails, it was the rockfish that kept us busy. The
fun kept piling on as we caught Vermilion, Boccaccio,
Cooperfish, and Lingcod. At the end of the day only one
challenge remained, grilling up rockfish kebobs.
Fish Kebobs Made With Rockfish
And Rice Pilaf (serves 3-4)
4 rockfish fillets, 1/2lb each. Cut 2-in squares
2 red bell peppers cut into 2 inch squares
2 onions: ½ onion diced, 1½ onion quartered
2-3 tablespoons olive oil
1 tablespoons of hot sauce
Coarse black pepper
6-8 skewers, use rosemary skewers if possible
1 ½ cups white rice
3 cups of water
1 ½ tablespoons of chicken stock powder
Making The Fish Kebobs
1. Start the rice pilaf by bringing 3 cups of water
to a boil. Heat 2-3 tablespoons of olive oil in frying
pan and saute ½ diced onion. Add the chicken
stock powder to the sautéing onions and mix.
After sautéing for 5 minutes, add the rice and
sauté for an additional 5 minutes while stirring.
Add the sautéed rice mixture to the boiling water.
Add a tight fitting lid to the pot and bring the heat
down to its lowest possible setting. Simmer for
20 -25 minutes. Set pot aside for an additional
10 minutes with the lid on.
2. Prepare the rosemary skewers by cutting straight
rosemary branches 10 inches in length. Starting 2
inches from the top, strip the leaves from the
branches. If you cannot find rosemary to use as
skewers, use store bought wooden skewers. Before
using, submerse the wooden skewers in water for
at least 15 minutes.
3. Prepare the grill by igniting the coals.
4. String the fish, red bell pepper, and onion on a
skewer. Repeat in that order until the skewer is
filled. If there are any extra vegetables left over,
thread them on a separate skewer and cook them
along side the others.
5. Brush olive oil liberally over the skewers. Add
salt and pepper. Then drench with the juice of a
6. Place the skewers over the hot coals.
7. While the skewers are cooking, create the
basting juice by juicing 3 lemons in a see-through
measuring cup. Take note of the amount of lemon
juice, then cut that number in half. Add that amount
of olive oil in the measuring cup. In other words,
you should have 2 parts lemon juice and 1 part
olive oil. Add a pinch of salt and pepper and 4-5
drops of hot sauce. Mix vigorously.
8. Flip the skewers when the vegetables begin to char,
about 4-5minutes. Then, liberally brush on the basting
juice. When the vegetables begin to char again, remove
and place skewers in a pan. Pour the remaining basting
juice on top of the skewers.
9. Spoon the rice pilaf onto a serving platter. Place the
skewers on the rice pilaf. Pour the remaining basting
juice from the pan over the skewers and serve. Enjoy!
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PHOTOGRAPHY EQUIPMENT USED 🎥
➤ Canon EOS 70D Food Photography & Video
➤ GoPro HERO4 Black