Oven-Grilled Fish Shish
The recipe is oven-grilled salmon skewers with cherry tomatoes, mushrooms, peppers, and onion, seasoned with garlic, fish seasoning, black pepper, salt, dried coriander, pepper molasses, and olive oil. The skewers are arranged on a baking tray lined with parchment paper and grilled at 220°C from the top only, then turned after about 10 minutes. For serving, the chef adds a flatbread with onion, parsley, pomegranate molasses, and tartour sauce.
A fish shish recipe made in a home oven.
Like grilled fish kebabs baked in the oven.
Use fish pieces on skewers or a tray and bake until cooked through.
Ingredients
- Salmon, or as preferred
- Cherry tomatoes
- Fresh mushrooms
- Two colors of peppers
- Dry onion
- 9 cloves Garlic cloves
- 1 teaspoon Fish seasoning
- 1 teaspoon Black pepper
- 1 teaspoon Salt
- 1 teaspoon Dried coriander
- 1 tablespoon Pepper molasses
- 1 cup Olive oil
- Flatbread
- Onion, cut into wedges or strips
- Parsley
- Pomegranate molasses
- Tartour sauce
- Yogurt
- Tahini
- Lemon juice
Instructions
- Cut the fish on the work surface into large pieces, as this type cooks quickly and does not need much time.
- Cut the peppers on the work surface into suitable pieces; leave the cherry tomatoes and mushrooms whole, and cut the dry onion into suitable pieces.
- Mix the vegetables in a bowl, then toss them together in the bowl before seasoning.
- Prepare the marinade in a bowl by mixing the garlic, seasonings, molasses, and oil, then mix until combined.
- Distribute the marinade over the fish and vegetables in the bowl, then toss everything until the flavor is distributed over all the pieces.
- Prepare the skewers on the work surface and arrange the pieces on them alternately, placing a mushroom at the beginning and end of each skewer to help keep the skewer secure.
- Line a baking tray with parchment paper, then arrange the skewers on it.
- Set the oven to 220°C, top heat only on the grill setting, then place the tray on the second-highest rack in the oven.
- Grill the skewers in the oven for about 10 minutes, then turn them to grill on the other side in the oven.
- Lay a flatbread on the serving surface, then add pepper molasses, sliced onion, and parsley; pomegranate molasses may be added as desired.
- Serve the skewers hot from the oven with tartour sauce on top or alongside.