Fish kebabs (Spiedini di pesce)

Fish kebabs (Spiedini di pesce) | Seafood recipes
Fish kebabs (Spiedini di pesce) | Seafood recipes

Fish kebabs (Spiedini di pesce)

It's winter, it's raining, you cannot use your outdoor barbecue or maybe you don't have a barbecue, so what can we do if we are dying for a well cooked and flavoured fish kebabs? The answer is simple: have a look at this recipe and you will be able to prepare the perfect fish kebabs for your family and friends using a normal oven grill. Flavouring the breadcrumbs with herbs will give the kebabs a true mediterranean character and the smoked sea salt will give a touch of charcoal background just as if you had used a real barbecue. Once you've tried this recipe, I bet you will stick to it for the rest of your life!
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Prep Time 30 mins
Cook Time 15 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 650 kcal

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Ingredients
 

  • 200 grams (7 oz) Breadcrumbs (see my note below) For the breadcrumbs I usually leave a couple of French baguettes in my larder for two or three weeks. Once the baguettes are hard like a stick, they can be grated using a normal cheese grater. During the recipe preparation I further process the breadcrumbs with a processor to make the crumbs similar to flour.
  • 6 King scallops
  • 6 Tiger prawns
  • Cut a monkfish fillet into 6 pieces (roughly 4 cm x 4 cm)
  • Cut a salmon fillet into 6 pieces (roughly 4 cm x 4 cm)
  • 2 Medium size squids (with their body make 4-6 pieces)
  • 12 grams (1 tbs ) Smoked sea salt
  • 4 grams (1/2 tbs) Black pepper salt and black pepper seasoning is subjective so if it is too much for you, use 6 g (1/2 tablespoon) of smoked sea salt and 3 g (1 teaspoon) of black pepper.
  • 1 Small sprig of rosemary
  • A small bunch of flat leaf parsley
  • 1 Clove of garlic
  • Some extra virgin olive oil in a small bowl
  • Kebab sticks
  • An atomiser filled with 3 parts olive oil and one part white wine

Instructions

  • Take the small sprig of rosemary and cut some needles away.
    Fish kebabs (Spiedini di pesce) | Seafood recipes
  • Take some parsley leaves and the clove of garlic.
    Fish kebabs (Spiedini di pesce) | Seafood recipes
  • Chop them all.
    Fish kebabs (Spiedini di pesce) | Seafood recipes
  • Put the breadcrumbs you previously grated into the food processor bucket and add the herbs.
    Fish kebabs (Spiedini di pesce) | Seafood recipes
  • Add the smoked sea salt.
    Fish kebabs (Spiedini di pesce) | Seafood recipes
  • Add the black pepper and process until you have a very fine mix.
    Fish kebabs (Spiedini di pesce) | Seafood recipes
  • Clean the fish and then cut the monkfish and salmon fillets into pieces. Try to cut the pieces so that they roughly match the dimensions of the king scallops. About the tiger prawns, remove the shells and take the heads away.
    Fish kebabs (Spiedini di pesce) | Seafood recipes
  • Clean the squid and then cut the body so that you have 4-6 strips or triangles. Also, keep the heads because they are delicious. If you want to know how to clean a squid, check “fish preparation”, featured in the top tips section of the website.
    Fish kebabs (Spiedini di pesce) | Seafood recipes
  • When all the pieces are ready, put them onto a kitchen paper and pat them dry.
    Fish kebabs (Spiedini di pesce) | Seafood recipes
  • Now that all the bits and pieces are in position, we can start breading the fish.
    Fish kebabs (Spiedini di pesce) | Seafood recipes
  • Dip the fish in the olive oil and drain it a bit.
    Fish kebabs (Spiedini di pesce) | Seafood recipes
  • Now, dip the fish into the breadcrumb mix. You can see from the photograph that the parsley and rosemary gave the mix a lovely slightly greenish colour.
    Fish kebabs (Spiedini di pesce) | Seafood recipes
  • Once breaded, set it aside on the same tray.
    Fish kebabs (Spiedini di pesce) | Seafood recipes
  • Keep going until all the fish is breaded.
    Fish kebabs (Spiedini di pesce) | Seafood recipes
  • Now the fish is ready to be lined on the stick.
    Fish kebabs (Spiedini di pesce) | Seafood recipes
  • Pierce the fish so that you can have about 5-6 pieces of different fish onto a stick.
    Fish kebabs (Spiedini di pesce) | Seafood recipes
  • Put the kebabs onto the metal rack.
    Fish kebabs (Spiedini di pesce) | Seafood recipes
  • Switch the grill on (medium heat) and cook for a couple of minutes.
    Fish kebabs (Spiedini di pesce) | Seafood recipes
  • After 2 minutes, when the breadcrumb mix shows an initial stage of browning, spray the oil/wine mix with the atomiser and then keep cooking on the same side for another 3 minutes.
    Fish kebabs (Spiedini di pesce) | Seafood recipes
  • Having completed the 5 minutes cooking on one side, turn the kebabs on the other side.
    Fish kebabs (Spiedini di pesce) | Seafood recipes
  • Repeat the procedure. After 2 minutes, spray the kebabs and cook for a further 3 minutes. I have to say that the cooking time varies depending on the grill you have, the distance from the grill and the grill settings, so my suggestion is to use also "eyes and nose"; when the breadcrumb mix is evenly golden brown and the smell of fish is all around your kitchen, you cannot be wrong!
    Fish kebabs (Spiedini di pesce) | Seafood recipes
  • There you go, the perfect fish kebabs I promised you.
    Fish kebabs (Spiedini di pesce) | Seafood recipes
Enjoyed the recipe?Buy us a glass of wine!
Federico
Jeremy

Buon appetito! Thank you from Federico (recipe Maestro) and Jeremy (web Geek).

Nutrition

Calories: 650kcal
Keyword Seafood
Tried this recipe?Let us know how it was!
Published
Categorised as Seafood

By Federico

Federico Pezzaioli is an ex-badass Italian Paratrooper on a mission - to make creating delicious authentic Italian food really easy. He researches, writes and photographs each recipe with the same attention to detail he used to apply to packing his parachute.

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