Gingered fish kebabs

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10 min


4 servings

* PLUS Grilling Time: 12 minutes


  • 4 skewers , about 12-in. long
  • 500 g salmon fillets , at least 1-in. thick, skin removed
  • 500 g firm-fleshed fish fillets , such as halibut or monkfish, at least 1-in. thick, skin removed
  • 1/4 cup ginger marmalade
  • 1 tbsp olive oil
  • 1 tbsp dark sesame oil
  • 1/2 tsp salt
  • 1 green onion
  • 1/2 cup coarsely chopped fresh cilantro , basil or parsley (optional)


  • Lightly oil grill and heat barbecue to medium-high. Before using, soak wooden skewers in water 15 minutes to prevent burning. Cut fish into 1-1/2-inch- (3.5-cm-) wide chunks. Place marmalade in a medium-size bowl and remove any large pieces. Finely chop and return to bowl. Stir in olive and sesame oils and salt. Add fish. Stir gently to coat.
  • Thread pink and white fish chunks onto skewers, about 4 per kebab, leaving a tiny space between pieces. Grill with lid closed, turning occasionally, until fish is lightly charred on all sides and firm to the touch, 12 minutes. Remove to plates and sprinkle with onion and coriander. Serve with wedges of lemon or lime.

Nutrition (per serving)

  • Calories
  • 416,
  • Protein
  • 43.3 g,
  • Carbohydrates
  • 13.5 g,
  • Fat
  • 20.3 g,
  • Fibre
  • 0.1 g,
  • Sodium
  • 413 mg.

Alternating pieces of pink salmon and white halibut look beautiful threaded on skewers and grilled.