Fish Skewers With Herbs and Lime

Name: Fish Skewers With Herbs and Lime
Total time: 20 min
Ingredients: 2 garlic cloves, finely grated, pressed or minced; 1 tablespoon fish sauce; 1/4 teaspoon red-pepper flakes; 3 tablespoon extra-virgin olive oil; 1 pound thick, dense fish steaks, such as tuna or swordfish, cut into 1 1/2-inch pieces; Lime wedges, for serving; 2 scallions, white and green parts, trimmed and thinly sliced; 1/3 cup chopped dill, mint, parsley, cilantro or a combination

4.0

(205)

cooking.nytimes.com

Your recipes

Total: 20 minutes

Servings: 4

Cost: $10.61 /serving

Author : Melissa Clark

dill fish lime

Ingredients

Remove All · Remove Spices · Remove Staples

2 garlic cloves, finely grated, pressed or minced1 tablespoon fish sauce1/4 teaspoon red-pepper flakes3 tablespoon extra-virgin olive oil1 pound thick, dense fish steaks, such as tuna or swordfish, cut into 1 1/2-inch piecesLime wedges, for serving2 scallions, white and green parts, trimmed and thinly sliced1/3 cup chopped dill, mint, parsley, cilantro or a combination

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Heat the grill to high. In a mixing bowl, combine garlic, fish sauce and red-pepper flakes. Whisk in oil. Add fish cubes and gently toss to evenly coat. Let marinate while the grill heats up.

Step 2

Thread marinated fish onto metal or pre-soaked bamboo skewers (see Tip), pushing them up so they touch. This keeps them from overcooking.

Step 3

When the grill is hot, lightly brush the grates with oil and add the skewers. Cook until slightly charred in places, about 2 to 4 minutes, rotating them carefully halfway through.

Step 4

Transfer to a serving platter, and immediately squeeze 2 or 3 lime wedges on top of the fish while still hot. Garnish fish with scallions and herbs, and serve with more lime wedges on the side.