Grilled Fish Skewers with Zucchini & Bell Pepper Recipe

Last Updated on 2 months by Neha Deshmukh

Grilled Fish Skewers With Zucchini & Bell Pepper Recipe

Introduction

There’s just something about food cooked over an open flame, isn’t there? It instantly feels like a celebration! I first made these grilled fish skewers for a small get-together with friends, and they were a huge hit. They’re so fresh, flavorful, and surprisingly easy to put together. Plus, they look absolutely gorgeous on the plate. If you’re looking for a light, healthy, and delicious meal, you’ve come to the right place!

Why You’ll Love This Recipe

These grilled fish skewers are perfect for a quick weeknight dinner or a weekend barbecue. They’re packed with vibrant veggies and flaky, tender fish, all coated in a zesty marinade. Honestly, the marinade is what makes this recipe. It’s a beautiful blend of flavors that really elevates the fish. And the best part? They come together in under an hour!

Ingredients

Here’s what you’ll need to make these amazing grilled fish skewers:

• 500 grams boneless fish filet (cod, haddock, or basa work well)
• 1 small zucchini
• 1 small yellow bell pepper
• 1 small onion
• 1 cup melted butter
• 1 tsp salt (or to taste)
• 1 tsp black pepper powder (or to taste)
• 1 tsp garlic powder
• 2 tbsp Dijon mustard
• ½ cup lemon juice
• ½ cup fresh cream
• 2 tsp Italian seasoning

Ingredient Notes

Let’s talk ingredients for a sec! Dijon mustard is a game-changer in the marinade – it adds a lovely tang and helps tenderize the fish. Don’t skimp on it! I love using a good quality Italian seasoning blend; it adds so much depth of flavor. You can find pre-made blends easily, or make your own with oregano, basil, rosemary, and thyme.

As for the fish, I’ve used cod, haddock, and even basa with great results. Basa is a more affordable option, but cod and haddock have a slightly flakier texture. Feel free to experiment with what you like! Just make sure it’s a firm white fish that holds its shape well on the skewer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, season your fish cubes (about 1-inch pieces) with salt and pepper. Let them sit for about 30 minutes – this helps the flavors meld.
2. While the fish is resting, prep your veggies. Cut the zucchini into ribbons, the bell pepper into chunks, and the onion into petals. Give the veggies a little seasoning too – salt and pepper are your friends!
3. Now for the star of the show: the marinade! In a bowl, whisk together the melted butter, cream, Dijon mustard, lemon juice, garlic powder, Italian seasoning, salt, and pepper. Give it a good whisk until everything is nicely combined.
4. Coat those fish cubes evenly in the marinade. Make sure every piece is covered! Let them rest for another 30 minutes. This is where the magic happens.
5. Time to assemble the skewers! Thread the marinated fish and veggies alternately onto skewers. Don’t overcrowd them – you want the heat to circulate.
6. Heat a cast-iron grill pan (or your outdoor grill) until it’s smoking hot. Brush it with a little melted butter to prevent sticking.
7. Place the skewers on the hot grill and cook for about 8 minutes on medium heat. Brush with butter and flip them over.
8. Cook for another 5 minutes, or until the fish is tender and slightly charred. You want it to flake easily with a fork.
9. Garnish with fresh dill and serve with tartar sauce. Enjoy!

Expert Tips

• Don’t skip the marinating time! It really makes a difference in the flavor and tenderness of the fish.
• If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
• A hot grill is key to getting those beautiful grill marks and preventing the fish from sticking.

Variations

• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your Dijon mustard label to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustment: Want a little heat? Add a pinch of chili flakes to the marinade. My friend, Priya, loves adding a generous pinch!
• Fish Type Variations: Salmon or tilapia would also be delicious on these skewers. Salmon will be a bit richer, while tilapia is a milder option.
• Festival Adaptation: These are perfect for a summer BBQ! Make a big batch and let everyone assemble their own skewers.

Serving Suggestions

These grilled fish skewers are fantastic served with a side of fluffy rice, a fresh salad, or some roasted potatoes. A squeeze of lemon juice over the top just before serving brightens up the flavors even more.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. While they’re best enjoyed fresh off the grill, they still taste pretty good the next day!

FAQs

• What type of fish works best for grilling on skewers? Firm white fish like cod, haddock, or basa are ideal. They hold their shape well and don’t fall apart easily.
• Can I marinate the fish and vegetables overnight? Yes, you can! But be careful with the fish – marinating it for too long can make it mushy. I recommend no more than 8 hours.
• How do I prevent the fish from sticking to the grill? Make sure your grill is hot and well-oiled. Brushing the skewers with melted butter during cooking also helps.
• What is a good substitute for Dijon mustard? Stone-ground mustard or even a little bit of yellow mustard with a squeeze of lemon juice can work in a pinch.
• Can I bake these skewers instead of grilling? Absolutely! Preheat your oven to 200°C (400°F) and bake the skewers for about 12-15 minutes, flipping halfway through.