Grilled Fish Kabobs with Tahini
Servings
6 Servings
Ingredients
- ½ cup extra virgin olive oil
- ½ cup lemon juice divided
- 2 garlic cloves finely minced
- 1 tablespoon Jamie Geller Sumac
- ¼ cup flat-leaf parsley
- 2 small shallots grated on a microplane
- 2½ pounds firm flesh seasonal fish grouper, tuna, salmon cut into 2-inch thick pieces
- ½ cup tahini paste
- Garnish: chopped flat-leaf parsley sumac, schug
Instructions
Fish Kabobs:
- Soak 1 dozen bamboo skewers in warm water.
- In a medium bowl, whisk together evoo, ¼ cup lemon juice, garlic, sumac, parsley, and shallots.
- Add fish to marinade, cover, and marinate for at least 30 minutes but no longer than 1 hour. (Fish do not have connective tissue and cannot be marinated longer or the fish will cure and “cook” with the acid in the marinade.)
- Skewer fish on soaked bamboo skewers.
Tahini
- In a medium bowl mix tahini with remaining ¼ cup lemon juice and ¼ cup water. Stir and add more water to reach desired consistency.
- Preheat grill to medium-high. Soak an old towel in evoo and wipe down grill grates.
- Grill fish kabobs for about 3 minutes per side.
- Transfer grilled kabobs to a platter and drizzle with tahini. Garnish with sumac, fresh parsley, and schug.