Ingredients
Directions
Skewers are a great way to cook fish, either on a BBQ, or under a grill. Charred on the outside, juicy on the inside, with plenty of textures and flavours.
Preheat BBQ or grill
Soak 12 wooden skewers in water, so they don’t burn on the barbecue or grill.
Cut the Marlin into roughly 25g cubes.
In a large bowl, mix together the olive oil, lemon juice, garlic, about 2/3 of the dill and parsley. Add the marlin pieces and put in the fridge to marinate for 1 hour.
Cut the pepper and onion into skewer sized chunks and place in a bowl with a drizzle of olive oil, pinch of salt and some of the chopped herbs.
Mix the yoghurt with the remaining herbs, Add lemon juice and salt to taste.
Once the Marlin has marinated, arrange on skewers using the vegetables to separate each piece of fish.
If the fish is cut into 25g pieces, you should have enough for 4 pieces of fish on each of the 12 skewers.
Grill or BBQ the skewers, making sure not to burn the end of the skewer. Make sure the fish is cooked before serving with the yoghurt and herb dip.
4 servings
- Amount per serving
- Calories453
- % Daily Value *
- Total Fat 8g11%
- Saturated Fat 1.5g8%
- Cholesterol 2mg1%
- Sodium 39mg2%
- Total Carbohydrate 20.4g8%
- Dietary Fiber 4.2g15%
- Total Sugars 6.9g
- Protein 74.8g
- Calcium 10mg1%
- Iron 9mg50%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Skewers are a great way to cook fish, either on a BBQ, or under a grill. Charred on the outside, juicy on the inside, with plenty of textures and flavours.
Preheat BBQ or grill
Soak 12 wooden skewers in water, so they don’t burn on the barbecue or grill.
Cut the Marlin into roughly 25g cubes.
In a large bowl, mix together the olive oil, lemon juice, garlic, about 2/3 of the dill and parsley. Add the marlin pieces and put in the fridge to marinate for 1 hour.
Cut the pepper and onion into skewer sized chunks and place in a bowl with a drizzle of olive oil, pinch of salt and some of the chopped herbs.
Mix the yoghurt with the remaining herbs, Add lemon juice and salt to taste.
Once the Marlin has marinated, arrange on skewers using the vegetables to separate each piece of fish.
If the fish is cut into 25g pieces, you should have enough for 4 pieces of fish on each of the 12 skewers.
Grill or BBQ the skewers, making sure not to burn the end of the skewer. Make sure the fish is cooked before serving with the yoghurt and herb dip.