Recipes

Grouper And Salmon Kebabs

Chicago Tribune|

Grouper And Salmon Kebabs
4.7 (3 ratings)
Fill 202 Print
A lot of acidity (from orange juice and mustard) goes into the marinade for this fish dish, but not a lot sticks around in the final preparation. That's a blessing because it allows for a wider range of both white and red wines to accompany it. Salmon is one of the oilier fish, which makes some light-bodied red wines sing with it. Suggestions come along for a dry rosé, a light red and a high-acid white. Stay away from big-bodied red wines on this one. Likewise, avoid overly oaky whites.Recipe by Mark Graham, originally published in the Chicago Tribune.
Prep Time
30
minutes
Cook Time
10
minutes
Servings
6
Grouper and salmon kebabs recipe
Total time: 40 minutes
Ingredients
  • 1/4 cup olive oil
  • 1 tablespoon dijon mustard
  • 2 large oranges, juiced
  • 1/4 cup minced parsley
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1 pound grouper, skinned and cut into 2-inch chunks
  • 1 pound salmon, skinned and cut into 2-inch chunks
  • 12 large shiitake mushrooms, stemmed
  • green onions
  • 1 large red onion, cut into 2-inch chunks
Directions
  1. Step 1: Whisk together 1/4 cup olive oil and 1 tablespoon Dijon mustard until smooth.
  2. Step 2: Whisk in juice of 2 large oranges, 1/4 cup minced parsley, 3 cloves garlic, minced and 1 teaspoon salt. Pour into a zip-close bag; add 1 pound grouper, 1 pound salmon and 12 large shiitake mushrooms, stemmed. Seal; refrigerate, 20 minutes.
  3. Step 3: Meanwhile, prepare grill for medium heat. Remove fish and mushrooms from bag, discarding marinade.
  4. Step 4: On six skewers, thread fish and mushrooms, alternating with pieces of green onions and red onion.
  5. Step 5: Grill until fish is cooked, turning frequently, about 8 minutes.
 
Recommended