Ingredients with Measurements:
- 1 lb. firm white fish fillets, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp. paprika
- Salt and pepper to taste
- 8 skewers
- Tamarind Sauce:
- 1/2 cup tamarind paste
- 1/4 cup honey
- 1/4 cup water
- 1 tbsp. soy sauce
- 1 tbsp. grated ginger
- 1 clove garlic, minced
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Soak skewers in water for at least 30 minutes.
2. In a bowl, whisk together olive oil, lemon juice, cumin, coriander, paprika, salt, and pepper.
3. Thread fish, bell peppers, and onion onto skewers.
4. Brush skewers with the marinade and let sit for 10 minutes.
5. Preheat grill or grill pan to medium-high heat.
6. Grill skewers for 5-7 minutes on each side, or until fish is cooked through.
7. While the skewers are grilling, make the tamarind sauce.
8. In a small saucepan, combine tamarind paste, honey, water, soy sauce, ginger, and garlic.
9. Cook over medium heat, stirring occasionally, until the sauce has thickened, about 5-7 minutes.
10. Serve the fish kebabs with the tamarind sauce on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-14 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 300
- Fat: 13g
- Carbohydrates: 25g
- Protein: 22g
Substitutions for ingredients:
- Any firm white fish can be used instead of the suggested fish fillets.
- Any color of bell pepper can be used.
- Maple syrup or agave nectar can be used instead of honey in the tamarind sauce.
Variations:
- Add some chopped cilantro to the tamarind sauce for extra flavor.
- Use shrimp or scallops instead of fish.
- Add some sliced zucchini or eggplant to the skewers.
Tips and tricks:
- Make sure to soak the skewers in water before grilling to prevent them from burning.
- Don't overcook the fish, as it can become dry and tough.
- If using wooden skewers, make sure to oil them before threading the ingredients to prevent sticking.
Storage instructions:
- Store any leftover fish kebabs and tamarind sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fish kebabs in the microwave or oven until heated through.
- Reheat the tamarind sauce on the stovetop over low heat, stirring occasionally.
Presentation ideas:
- Serve the fish kebabs on a platter with the tamarind sauce on the side.
- Garnish with some chopped cilantro or sliced green onions.
Pairings:
- Serve with a side of rice or quinoa.
- A simple green salad would also pair well with this dish.
Suggested side dishes:
- Coconut rice
- Grilled vegetables
- Roasted sweet potatoes
Troubleshooting advice:
- If the fish is sticking to the grill or grill pan, make sure it is well-oiled before adding the skewers.
- If the tamarind sauce is too thick, add a splash of water to thin it out.
- If the tamarind sauce is too thin, simmer it for a few more minutes until it thickens.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Wash hands and surfaces thoroughly before and after handling raw fish.
Food history:
- Fish kebabs are a popular dish in many Mediterranean and Middle Eastern cuisines.
- Tamarind is a fruit that is commonly used in Indian and Southeast Asian cooking.
Flavor profiles:
- The fish kebabs are savory and slightly spicy, with a hint of smokiness from the grill.
- The tamarind sauce is sweet, tangy, and slightly spicy, with a depth of flavor from the soy sauce and ginger.
Serving suggestions:
- Serve the fish kebabs with a side of rice and a green salad for a complete meal.
- Offer some extra lemon wedges on the side for squeezing over the fish kebabs.
- Serve with a cold beer or a crisp white wine.
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Region: Indian