Rating: 4 stars
34 Ratings
  • 5 star values: 17
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 2
  • 34 Ratings
Jane Kirby

Gallery

Credit: Andre Baronowski

Recipe Summary

hands-on:
15 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak 8 wooden skewers in water. Heat grill to medium. Cut the fish into 1 ½-inch cubes.

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  • With a sharp knife or vegetable peeler, remove strips of peel (not the white pith) from 2 lemons. Cut the other 2 lemons into wedges and set aside.

  • Alternately thread fish cubes and pieces of lemon peel on each skewer. Drizzle with oil and season with ½ teaspoon salt and ¼ teaspoon pepper.

  • Cook the kebabs, turning frequently, for 10 minutes. Serve with the lemon wedges and fresh chervil.

Nutrition Facts

146 calories; fat 6g; saturated fat 1g; cholesterol 32mg; sodium 154mg; protein 20g; carbohydrates 3g; sugars 1g; fiber 1g; iron 1mg; calcium 15mg.
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