Description
Restaurant-quality grilled seafood skewers that are juicy, vibrant, and easy to make. This recipe uses a simple lemon-herb marinade and precise grilling techniques to ensure tender, flaky fish and shrimp without the risk of sticking or overcooking.
Ingredients
- 1.5 lbs firm-fleshed white fish fillets (such as halibut, cod, or sea bass), cut into 1.5-inch cubes
- 1 lb large shrimp, peeled and deveined
- 1 medium red onion, cut into large chunks
- 1 pint cherry tomatoes, whole
- 1 medium yellow squash, sliced into 1/2-inch thick rounds
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 4 cloves garlic, minced
- 1 tbsp dried oregano
- 1/4 cup fresh parsley, chopped
- 1/2 tsp red pepper flakes
- Kosher salt and freshly cracked black pepper to taste
Instructions
- Pat the fish fillets completely dry with paper towels and cut into 1.5-inch cubes. Peel and devein the shrimp.
- Cut the red onion into large square chunks, slice the yellow squash into 1/2-inch rounds, and wash the cherry tomatoes.
- In a large bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, red pepper flakes, salt, and pepper until emulsified.
- Add the fish cubes and shrimp to the marinade. Gently toss to coat. Refrigerate for 15-20 minutes (do not exceed 30 minutes).
- While seafood marinates, thread the onion, squash, and tomatoes onto skewers, leaving small gaps between items.
- Preheat grill to medium-high heat (400-450°F). Clean grates thoroughly and oil them generously with a paper towel dipped in oil.
- Thread the fish cubes onto skewers, alternating with shrimp if desired. Press firmly but gently.
- Place vegetable skewers on the grill first. Grill for 3-4 minutes per side until char marks appear.
- Remove vegetables and set aside. Place seafood skewers on the grill.
- Grill seafood for 2-3 minutes per side until fish is opaque and flakes easily, and shrimp are pink and opaque.
- Remove from grill and let rest for 2 minutes. Transfer to a serving platter, squeeze fresh lemon juice over top, and garnish with chopped parsley. Serve immediately.
Notes
[‘Do not marinate seafood for more than 30 minutes as the acid can make the fish mushy.’, ‘Ensure the grill is fully preheated and grates are oiled to prevent sticking.’, ‘Do not crowd the grill; give each skewer space to ensure proper searing.’, ‘Let seafood rest for 2 minutes after grilling to redistribute juices.’, ‘If using frozen shrimp, thaw completely in the fridge overnight and pat dry.’]
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 skewer of fish/shr
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 22
- Saturated Fat: 3
- Carbohydrates: 12
- Fiber: 3
- Protein: 28
Keywords: grilled seafood, seafood skewers, summer grilling, healthy dinner, quick meals, lemon garlic marinade, white fish, shrimp skewers