Grouper And Salmon Kebabs

Grouper And Salmon Kebabs
4.7 from 3 ratings
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
Cook Time
Grouper and salmon kebabs recipe
Total time: 40 minutes
  • 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
  1. Whisk together 1/4 cup olive oil and 1 tablespoon Dijon mustard until smooth.
  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. Meanwhile, prepare grill for medium heat. Remove fish and mushrooms from bag, discarding marinade.
  4. On six skewers, thread fish and mushrooms, alternating with pieces of green onions and red onion.
  5. Grill until fish is cooked, turning frequently, about 8 minutes.