Fish Skewers

A quick marinade locks in flavor before these kabobs hit the grill. DANIELLE ROSE PHOTOS

Foolproof kabobs for fall cookouts

After months of sweltering afternoons, daily thunderstorms, and the hum of overworked air conditioners, fall is here to offer us a little relief. It’s still plenty hot, but it doesn’t scorch. I’m swatting fewer mosquitoes and, for the first time in months, the idea of standing in front of a hot grill feels less like a chore and more like a reward. It’s time to enjoy the backyard and have a cookout.

Fish is my favorite thing to grill — but that wasn’t always the case. I’ve scraped dinner off grill grates more times than I care to admit. I’ve tried all the hacks. I used to have one of those baskets for grilling fish, and it was always a disaster. My method now is simple and foolproof. First, I make sure the grill is hot, scraped clean, and oiled. I choose thick, firm, meaty fish fillets like grouper, swordfish, tuna, or mackerel. They carry the flavor of a marinade, char nicely without drying out, and pick up lots of smoke and caramelization to enhance their flavor. And if I really want to guarantee my fish doesn’t fall apart, I thread generous chunks on skewers in between vegetables. The skewers provide structure and support, so they’re easy to turn and cook evenly.

You can use bamboo or metal skewers for these fish skewers. Bamboo skewers are inexpensive and biodegradable, but they do have to be soaked in water so they don’t burn. That’s easy enough to do while you’re marinating the fish and vegetables. Stainless steel skewers work very well too, but they require extra caution. They become red-hot pokers straight off the grill. Always give them a few minutes to cool off before serving them. On the plus side, it’s a little easier to slide the fish and vegetables off of them after cooking, and they can go in the dishwasher. 

Grilled peppers and onions make these fish skewers vibrant and versatile. I like to serve them with a cool, creamy herb dipping sauce alongside a salad or black beans and rice. This is the kind of meal that matches the mood of early fall here — lighter than the stews and roasts of autumn in colder climates, but equally satisfying. As the days get shorter and dinnertime creeps back to something a little earlier, grilled fish skewers offer that ideal in-between: hearty but not heavy, easy enough for any night of the week, and with minimal ingredients, to let the flavor of fresh, local fish shine through.

Fish Skewers Recipe

Skewers support the fish, making it easier to grill without sticking.

Ingredients 

1/4 cup vegetable oil [to oil the grill]

1 pound thick, firm-fleshed fish [grouper, swordfish, mackerel, tuna] cut in 1½-inch chunks

2 red or yellow peppers, sliced into 1½-inch chunks 

1 red onion sliced in 1 1/2-inch chunks

1/3 cup soy sauce

5 garlic cloves, smashed and roughly chopped

2 tablespoons olive oil 

Minced fresh herbs or scallions [optional] 

Sour Cream and Herb Dipping Sauce

½ cup sour cream

2 tablespoons mayonnaise 

2 tablespoons finely chopped parsley 

1 tablespoon finely chopped scallions 

1 tablespoon olive oil

1 garlic clove, minced 

1 tablespoon lime juice 

½ teaspoon salt

Instructions [makes about 6 skewers]

Place the fish, peppers, and onions in a shallow dish or gallon zip-top bag and cover with soy sauce, garlic, and olive oil. Cover and refrigerate 10-30 minutes.

While the fish and vegetables marinate, combine the ingredients for the sour cream and herb dipping sauce in a small bowl and refrigerate until ready to serve. 

Thread the fish and vegetables onto skewers.

Preheat the grill over high heat. Pour the oil into a small dish to carry out to the grill, and fold a paper towel into a 3-inch square to hold with tongs. Once the grill is hot, give it another good scrape to make sure the grates are really clean. Grip the paper towel with the tongs, dip into the oil, and rub over the grates. Repeat several times. 

Place the skewers on the hot grill and grill for about 2 minutes without disturbing them. Once there are clear grill marks and the fish releases easily, turn the skewers and grill 2-3 more minutes or until the fish is opaque and cooked through.

Transfer to a platter and sprinkle minced fresh herbs and scallions on top, if you like. Serve alongside the sour cream and herb dipping sauce. 

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