Garlic and Mustard Fish Skewers

Garlic and Mustard Fish Skewers

Ingredients

• Salmon fish or any other fish, cut into cubes 1 kg
• Garlic cloves 3, minced
• Olive Oil 3 tbsp
• Salt 1 tsp
• Black Pepper 1/2 to 1 tsp
• Lime/lemon Juice 2.5 tbsp
• Fresh coriander (without stems) 3 tbsp, chopped finely
• Mustard paste 1 tbsp
• Skewers
• Lemon wedges

Preparation

1. Take the boneless chicken, trim off the excess fat, wash and pat dry with a paper towel making sure there is no excess water. Cut into 1 inch cubes. Set aside.
2. In a bowl, add all the ingredients of the marinade (garlic, olive oil, salt, pepper, lime juice, fresh coriander and mustard paste and mix well.
3. Add this marinade to the fish pieces and mix well.
4. Refrigerate for 1-2 hours or even 1/2 hour if you are short of time.
5. Cut lemon/lime slices as thin as possible and cut them in half.
6. Skewer the fish pieces and lemon slices alternatively.
7. Grill them on a grilling pan, frying pan or even bbq grill.
8. When done, remove the skin using a tong.
9. Serve hot with naan and raita.
10. Enjoy!

Print Recipe

Garlic and Mustard Fish Skewers

Author: Naush

Ingredients

• Boneless Fish cut into cubes 1 kg (Iused Salmon)
• Garlic cloves 3, minced
• Olive Oil 3 tbsp
• Salt 1 tsp
• Black Pepper 1/2 to 1 tsp
• Lime/lemon Juice 2.5 tbsp
• Fresh coriander without stems 3 tbsp, chopped finely
• Mustard paste 1 tbsp
• Skewers
• Lemon wedges

Instructions

• Take the boneless chicken, trim off the excess fat, wash and pat dry with a paper towel making sure there is no excess water. Cut into 1 inch cubes. Set aside.
• In a bowl, add all the ingredients of the marinade (garlic, olive oil, salt, pepper, lime juice, fresh coriander and mustard paste and mix well.
• Add this marinade to the fish pieces and mix well.
• Refrigerate for 1-2 hours or even 1/2 hour if you are short of time.
• Cut lemon/lime slices as thin as possible and cut them in half.
• Skewer the fish pieces and lemon slices alternatively.
• Grill them on a grilling pan, frying pan or even bbq grill.
• When done, remove the skin using a tong.
• Serve hot with naan and raita.
• Enjoy!