Fish Kabobs
- ½ C Extra virgin olive oil (like Colavita)
- ½ C Lemon juice, divided
- 2 Garlic (cloves) (finely minced)
- 1 T Sumac
- ¼ C Parsley (flat-leaf)
- 2 Shallots (small) (grated on a microplane)
- 2½ lbs Fish (chose 1 of these - grouper or tuna or salmon) (cut into 2-inch thick pieces)
- ½ C Tahini paste
- Garnish with chopped flat-leaf parsley, sumac & schug
DIRECTIONS
- 1. Soak 1 dozen bamboo skewers in warm water.
- 2. In a medium bowl, whisk together evoo, ¼ C lemon juice, garlic, sumac, parsley &shallots.
- 3. Add fish to marinade, cover, and marinate for at least 30 minutes but no longer than 1 hour.
- 4. Fish do not have connective tissue & cannot be marinated longer or the fish will cure &
cool with the acid in the marinade. - 5. Skewer fish on soaked bamboo skewers.
- 6. In a medium bowl mix tahini with remaining ¼ C lemon juice & ¼ C water.
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