Reprinted with permission from Apples for Jam: a Colorful Cookbook by Terra Kiros (Andrews McMeel 2007).
Prep Time: 12 minutes
Cook Time: 6 minutes
Total Time: 18 minutes
Ingredients:
- About 1 pound SWORDFISH, about 3/4 inch thick
- About 1 pound fresh TUNA, about 3/4 inch thick
- 14 ounces raw SHRIMP
- 1 pound 5 ounces small SQUID
- 3 heaping tablespoons chopped PARSLEY
- 1 large GARLIC CLOVE, finely chopped
- About 1/2 cup dry BREAD CRUMBS
- SALT
- * * * * FOR THE GRILL DRESSING * * * *
- 1/2 cup OLIVE OIL
- 2 GARLIC CLOVES, peeled and squashed a bit
- Juice OF 1 large juicy LEMON
- SALT AND PEPPER
Preparation:
Heat the grill to high. Mix the parsley, garlic, bread crumbs, and a little salt together on a large plate. Pat the skewers on all sides in this mixture so that they’re lightly coated.
For the dressing, mix together the oil, garlic, and lemon juice, and add some salt and black pepper.
Brush the grill rack with a little oil and grill the skewers until they are charred deep golden in some parts, but not for so long that they dry out. Reduce the heat or move the rack farther from the coals if the crust starts to burn before the fish cooks through. Serve hot, with some dressing drizzled over and a sprinkling of salt.
Makes about 12 skewers
Fresh Fish for Skewers