Sword fish kebab

Swordfish, although considered quite an exotic guest in our area, is very popular due to its excellent taste qualities. It is ideal for cooking fish kebabs. There are practically no small bones in it, and the meat is dense and tasty. The advantage of this type of fish is that when cooking it will retain its density. In general, let's start cooking :)

Fish steaks for cooking kebabs should be chosen 2.5 cm high. Wash them, blot them with paper towels and put them on a cutting board. Then cut the steaks into cubes with a side of 2.5 cm.

We put the pieces of fish in a plastic bag with a zipper. Add olive oil, lemon zest, ground black pepper, anchovy paste and chopped thyme, salt to the fish. We close the fastener hermetically and mix everything, "massaging" the fish through the bag so that the seasonings are evenly distributed. After we put the package on a flat wide plate and put it in the refrigerator. Marinate the fish there for one hour.

While the fish is marinating, prepare the skewers. We put them in a suitable container, fill it with water and leave it for one hour as well.

Closer to the moment when the time required for marinating expires, we warm up the grill. The temperature should be high. We extract the fish that has had time to marinate from a plastic bag, put the pieces on skewers at a distance from each other.

Cook the fish for two minutes on each side. It is cooked and browned quickly. We spread the ready-made kebabs on a serving plate, pour lemon juice on top and serve them to the table until they have cooled down. We complement the dish with lemon slices.

Bon appetit!