Michel CHAPOUTIER

La recette de Marius

Seafood kebabs

Seafood kebabs

Preparation time: 20 minutes
Cook time: 20 minutes

Serves 4

3 grouper steaks or swordfish
2 salmon steaks
1 zucchini
1 red onion
1 red pepper
1 yellow bell pepper or green pepper
1 tsp fennel seeds
1 tbsp oil
salt, pepper
lemon


Peel onion, cut into 4 squares and remove the leaves one by one.
Deseed peppers, cut into squares the same size as the onion.
Cut strips of thick skin (5mm) of zucchini, cut into same size squares.
Cut fish steaks into large cubes.
Thread onto skewers stick: 1 cube of grouper, 1 square of yellow pepper, 1 cube of salmon, a petal of onion, 1 cube of grouper, a square of zucchini, 1 cube of salmon, a square of red pepper, 1 cube grouper. Do the same for 8 skewers.
Drizzle the skewers with oil, season with salt, pepper and fennel.
Preheat the grill pan or barbecue or plancha (or Teppanyaki). Cook the kebabs all sides for 20 minutes, let stand 10 minutes covered.Serve hot with sliced lemon and a glass of white Marius.


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