Ingredients with Measurements:
- 1 lb firm white fish (such as cod or halibut), cut into 1-inch cubes
- 1/4 cup Tkemali sauce (store-bought or homemade)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Wooden skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, mix together the Tkemali sauce, olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
2. Add the fish cubes to the bowl and toss to coat evenly with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
3. Preheat your grill or grill pan to medium-high heat.
4. Thread the fish cubes onto the skewers, leaving a little space between each piece.
5. Grill the skewers for 2-3 minutes per side, or until the fish is cooked through and slightly charred.
6. Serve the skewers hot, garnished with fresh herbs or lemon wedges if desired.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 6-8 minutes
5. Temperature:
Grill or grill pan at medium-high heat (around 375-400°F)
Serving size:
4 skewers, serves 2-4 people
Nutritional information:
Calories per serving: 200
Total fat: 8g
Saturated fat: 1g
Cholesterol: 50mg
Sodium: 200mg
Total carbohydrates: 4g
Dietary fiber: 1g
Sugars: 1g
Protein: 28g
Substitutions for ingredients:
- Any firm white fish can be used, such as tilapia or sea bass.
- If you can't find Tkemali sauce, you can substitute with a mixture of equal parts plum jam and red wine vinegar, seasoned with salt, pepper, and a pinch of cayenne pepper.
Variations:
- Use shrimp or scallops instead of fish.
- Add some diced bell peppers or onions to the skewers for extra flavor and color.
- Serve the skewers over a bed of rice or quinoa for a complete meal.
Tips and tricks:
- Make sure to soak the wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Don't overcook the fish, as it can become dry and tough. Aim for a slightly charred exterior and a moist, flaky interior.
- If using store-bought Tkemali sauce, taste it first and adjust the seasoning as needed with salt, pepper, and a pinch of sugar.
Storage instructions:
Leftover skewers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the skewers, place them on a baking sheet and bake in a preheated 350°F oven for 10-12 minutes, or until heated through.
Presentation ideas:
Arrange the skewers on a platter and garnish with fresh herbs, lemon wedges, or a drizzle of olive oil.
Garnishes:
Fresh herbs (such as parsley, cilantro, or dill), lemon wedges, or a drizzle of olive oil.
Pairings:
- Serve the skewers with a side of grilled vegetables, such as zucchini, eggplant, or bell peppers.
- A simple green salad with a lemon vinaigrette would also be a refreshing accompaniment.
Suggested side dishes:
Grilled vegetables, green salad, rice, quinoa, or couscous.
Troubleshooting advice:
- If the fish is sticking to the grill, brush the skewers with a little oil before grilling.
- If the fish is not cooking evenly, make sure the pieces are all roughly the same size and thickness.
Food safety advice:
- Make sure to marinate the fish in the refrigerator, not at room temperature.
- Use a meat thermometer to ensure the fish is cooked to a safe internal temperature of 145°F.
Food history:
Tkemali is a sour plum sauce that is a staple of Georgian cuisine. It is often used as a marinade or condiment for grilled meats and fish.
Flavor profiles:
The Tkemali sauce adds a tangy, slightly sour flavor to the fish, while the smoked paprika and cumin add smoky and earthy notes.
Serving suggestions:
Serve the skewers as a main course for a summer barbecue or as an appetizer for a dinner party.
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Region: Georgian