May 28, 2010

Lemon Chervil Fish Skewers


Fish n Sticks


Now I know many of you may not think fish would make a great choice for kabobs and if you chose the wrong type of fish, you would be correct.

When grilling fish fillets, it is important to select nice, thick sections and fish that do well include grouper, snapper, catfish and types of bass and trout. Try cutting these up in small pieces to skewer and they might just fall apart. Some types do better when sliced liked steaks as in amberjack and swordfish. Those that I think do best for kabobs and hold up well are ones with firm flesh like tuna, halibut and shark or mahi mahi. However, the real key is cutting the flesh into uniform squares, about 1-1/2 inch cubes and not crowding them on the skewers.

Fresh chervil I think is underused and if you have this herb use it on fish. It makes all the difference in the world. It has to be fresh and when it is, has a nice mild tarragon taste with a hint of anise. I prefer the flat leaf variety to the curly type. If you don’t have it, just use parsley, it will be okay. Enjoy!


Lemon Chervil Fish Skewers

2 1/2 pounds tuna, halibut, mahi mahi or other firm fish
4 lemons
Extra virgin olive oil
Sea salt
Freshly ground black pepper
Fresh chervil or parsley
Dash of Worcestershire or red wine vinegar
    Cut fish into 1 1/2 inch cubes.

    Using a sharp knife or peeler, remove the peel from the lemons carefully into half-inch wide strips, about half-inch in length. Remove as much of the white pith as possible.

    Squeeze the juice from the lemons, divide in half and set aside.

    Rub the fish moderately with the olive oil and lightly season with a little sea salt and black pepper. Arrange in a glass dish. Sprinkle with a couple tablespoons of fresh chervil and half of the lemon juice mixed with a dash of Worcestershire or wine vinegar, depending on type of fish. Let set for 20 to 30 minutes covered in the refrigerator.

    Alternate 2 to 4 fish cubes with the lemon peel on skewers.

    Cook the fish turning frequently for about 10 minutes over medium heat or until fish is done and juices run clear. Use remaining lemon juice to sprinkle over fish at serving along with additional chervil if desired.

    10 comments :

    1. Thanks for the great tips! These look fantastic.

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    2. I adore the idea of a fish kabob. Would have never thought to do it.

      GENIUS!

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    3. You inspire me to try chervil, thanks.

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    4. I like this simple and healthy recipe, they look yummy!

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    5. Hi, this is another great recipe from you Drick. You're right about chervil, underused herbs. I love them too. Thank you for sharing.

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    6. love those tips here, this is really up my alley simple and delcious as always , great job my friend happy weekend to you :)

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    7. These are cute little skewers! I love the use of chervil here!

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    8. Chervil is such an understated herb. Great that you brought it back

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    9. Perfect for my barbeque in 3 weeks!

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