Grilled Fish Kebabs

5.0

(2)

2 Reviews

A quick marinade of grated onion, lime, and turmeric lends bright savory flavor to these grilled white fish kebabs.

Louisa Shafia

Published on July 9, 2024

Tested by

Food & Wine Test Kitchen

Grilled Fish Kebabs — Photo:
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless

Active Time:

30 mins

Total Time:

1 hr 15 mins

Servings:

Firm white fish such as halibut and swordfish have a meaty texture, making them ideal for skewering and grilling. Louisa Shafia leans on a marinade of grated onion, lime juice, and turmeric to infuse the fish in her recipe with a subtle floral aroma and touch of sweetness. Dried lime, also known as black lime, is a popular Persian seasoning with a tangy citrus flavor. While the kebabs will still be delicious without it, the extra burst of brightness and complexity it offers makes this a powerhouse seasoning worth seeking out.

Frequently Asked Questions

What is ground dried lime?

Ground dried lime is a common Persian seasoning that is made from salt-brined, sun-dried limes. Sprinkle it on meat and fish, or stir it into soups. Find it at most Middle Eastern grocery stores or online at yektamarket.com.
What can I serve with these fish kebabs?

These skewers are served with sliced onion, lime wedges, lavash, yogurt, and fresh herbs. Alternatively, they would be great paired with rice or a simple salad.

Notes from the Food & Wine Test Kitchen

Don’t let the fish marinate for longer than 30 minutes. The marinade is highly acidic and will start to cure the fish if left for too long.

Suggested pairing

Try serving these fish kebabs alongside a flinty, lime-zesty Sauvignon Blanc, such as Roc de l’Abbaye Sancerre.

Ingredients

1 1/2 pounds skinless firm white fish fillets (such as halibut, swordfish, or striped bass), cut into 2-inch pieces
1 tablespoon ground dried lime (such as Sadaf) (optional)
1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper
1 teaspoon crushed red pepper
1/2 teaspoon ground turmeric
1 white onion, peeled and halved
3 tablespoons extra-virgin olive oil, plus more for grill
6 tablespoons fresh lime juice, divided, plus lime wedges for serving (about 3 limes)
3 tablespoons unsalted butter, melted
4 (10-inch) metal skewers
Lavash, sumac, plain whole-milk yogurt, and fresh mixed herbs (such as cilantro, parsley, basil, dill, and mint), for serving

Directions

Toss together fish, ground dried lime (if using), salt, black pepper, red pepper, and turmeric in a large bowl.
Grate 1 onion half on the large holes of a box grater. Thinly slice remaining onion half; set aside for serving. Gather grated onion into a double layer of paper towels; squeeze out as much liquid as possible. Add grated onion, olive oil, and 3 tablespoons lime juice to bowl with fish; toss to evenly coat fish in marinade. Cover, and chill in refrigerator for 30 minutes.
Preheat grill to medium-high (400°F to 450°F). Meanwhile, stir together melted butter, remaining 3 tablespoons lime juice, and salt to taste in a small bowl; set aside. Thread fish onto skewers, leaving a 1/2-inch space between each piece.
Place skewers on oiled grates. Grill, uncovered, turning occasionally and basting with butter mixture during final 2 minutes of grilling, until fish is opaque, cooked through, and easily flaked with a fork, 8 to 10 minutes. Remove skewers from grill, and baste with remaining butter mixture.
Serve skewers with reserved sliced onion, lime wedges, lavash, sumac, yogurt, and herbs.

Originally appeared in Food & Wine magazine, July 2024