Salmon and Cod Kebabs

We are now offering a 25% sale on the amazing Emile Henry Barbecue Grill Stone. Because of this, we are pleased to offer Emile Henry’s delicious recipe involving their Grill Stone.

Preparation time – 20 minutes

Marinating time – 30 minutes to an hour

Serves 4

Ingredients

14 oz back of salmon

14 oz back of cod

2 small glazed lemons

1 small orange pepper

8 cherry tomatoes

1 small zucchini

For the marinade

juice of 2 lemons

1 tbsp. turmeric

1 tbsp. oregano or savory

5 tbsp. olive oil

1/2 tsp Espelette pepper

salt and pepper

Preparation

1. Mix all the ingredients for the marinade in a large dish.

2. Rinse the fish under cold water. Dry with paper towel.

3. Cut into cubes about 2cm x 2cm. Add the fish cubes to the marinade. Mix carefully. Place in the refrigerator for 30 minutes to one hour.

4. Rinse and dry the zucchini, , cherry tomatoes, and pepper. Cut zucchini into slices of about 1 cm.

5. Remove the stalk from the pepper. Cut it into two and remove the seeds and white strands. Cut into pieces.

6. Cut the glazed lemons into 4.

7. Drain the fish pieces and make the kebabs by alternating the pieces of fish and vegetables.

8. Season.

9. Cook for about 20 minutes.

Tip: The longer the fish has been marinated, the more it will have been cooked by the lemon juice in the marinade, so the barbecue cooking time will be shorter.

Suggestions: Serve the fish kebabs with broad beans cooked in rosemary.