Mexican Fish Skewers
Mexican Fish Skewers Recipe - Seafood Recipes
- 500g swordfish, about ¾ inch thick
- 500g fresh tuna, about ¾ inch thick
- 400g green prawns
- 600g small calamari tubes
- 3 heaped tablespoons chopped parsley
- 1 large garlic clove, finely chopped
- ½ cup dry bread crumbs
- ½ cup olive oil
- 2 garlic cloves, peeled and squashed a bit
- Juice of 1 large juicy lemon
- Salt and pepper
- Cut the swordfish and tuna into ¾ inch blocks. Peel and devein the prawns, leaving the tails on. Cut the calamari tubes into thick rings.
- Using short metal skewers, or bamboo ones that have been soaked in cold water for an hour, thread a block of swordfish, a block of tuna, a calamari ring, then a prawn (spiking this through in two places), then another block of swordfish and finally tuna. You should have enough to make about 12 skewers, and you might need to juggle the order around a bit at the end depending on how much of each fish you have left.
- 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. You could add some chopped herbs, or even finely chopped red chilli, to the dressing.
- 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. It is important that they are still soft and moist inside but cooked through. 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.