In Grilling fish.........?

Question

What is the best fish to use for kabobs?

Answer 1

A thick meaty fish like tuna or salmon. Not a flaky one. Shark works great when you can find it. You want it to be as meaty as possible so that it wont fall apart.

Answer 2

Shrimp and scallops are really the only thing that's going to stay on the kabob stick, anything else is going to fall right off. Fish gets very flaky and I don't think it would ever stay on a kabob.

Answer 3

halibut or tuna would be good. It needs to be a substantial fish, not something extremely flaky.

If I were making fish kabobs, I would for sure go with halibut. I think it has a great flavor and texture. It's my favorite fish!

Answer 4

Shrimp is the best fish to use. Here's a recipe from www.wholefoodsmarket.com

Serves 6
24 large shrimp, peeled, tail on
1 pineapple, peeled, cut in 1/2-inch slices
3 ears corn, remove husk, cut in half
1 pound yams, peeled, cut in 1/2-inch slices, steamed 7–8 minutes
2 red bell peppers, quartered, de-seeded
2 tablespoons fresh lime juice
2 tablespoons minced cilantro
2 cups jasmine rice, cooked

Marinade

1/2 cup orange juice
3 green onions, sliced
1 cup white onion, 1/4-inch dice
1 jalapeño, seeded
1/4 cup tamari
3/4 cup white vinegar
1 1/2 teaspoons cayenne pepper
1/4 cup organic extra virgin olive oil
2 small cloves, garlic
3/4 teaspoon cinnamon
1 teaspoon allspice
3/4 teaspoon ground sage
1 tablespoon dry thyme
2 tablespoons brown sugar

Purée marinade ingredients. Marinate shrimp in 1/2 cups marinade, refrigerate 4 hours. Marinate pineapple, yams, bell pepper and corn in remaining marinade. Marinate 4 hours. Toss ingredients several times.

Skewer shrimp on metal skewers.

When fire is hot, place pineapple, corn and yams on grill, cover, cook 5 minutes. Turn these items over, move to the outer edges of grill. Repeat with peppers.

Place shrimp in center of grill, cook 3 minutes, covered, on each side. Remove ingredients from grill.

Answer 5

Tuna, Swordfish or Shark. Theyre meaty and don't tend to fall off the Ka-bob.

Answer 6

Salmon
Sturgeon
Shrimp
Halibut
Swordfish
Cod
Shark
Scallops

Answer 7

use a more solid fish,, we use catfish on our kbobs it holds up well ..... better in the mouth than on coals burnin.......

Answer 8

Halibut Kabobs with Zucchini and Grape Tomatoes

3 medium zucchini, rinsed and ends trimmed
1/2 cup extra-virgin olive oil
Kosher salt
2 pounds halibut or other meaty whitefish suitable for grilling
1 1/2 pints grape tomatoes, rinsed
1 lemon, zested and juiced
Freshly ground black pepper
2 teaspoons dried oregano
1 package 6 or 8-inch bamboo skewers, soaked in water for at least 30 minutes

Halve zucchini lengthwise and then cut into 1/2-inch slices. Pour about 3 to 4 tablespoons of olive oil into a large skillet and heat over medium-high heat. Add the zucchini and season generously with salt. Saute until zucchini starts to soften, but is not fully cooked, about 5 minutes. Remove from heat.
Meanwhile, cut the fish into 1-inch cubes for the kabobs and place in a large mixing bowl. Add the tomatoes and remaining olive oil, lemon juice, lemon zest, salt, pepper, and oregano. Toss until fish and tomatoes are well coated. Add zucchini once cooled.

Assemble skewers and pour the remaining marinade over them. Cover with plastic wrap and refrigerate until ready to grill. Skewers can be left to marinate for 30 minutes but no longer than 1 1/2 hours since the lemon juice will start to "cook" the fish.

Heat a grill or grill pan over medium-high heat.

Grill skewers and baste with remaining marinade, turning once after several minutes on the first side, until fish is just cooked through but not flaking apart, about 7 to 9 minutes total. Serve immediately.

Grilled Swordfish Skewers with Coconut, Key Lime and Green Chile Sauce

Sauce:
1/2 can unsweetened coconut milk
2 tablespoons sweetened cream of coconut (recommended: Coco Lopez)
1/4 cup fresh or bottled key lime juice
1 serrano chile, coarsely chopped
1-inch piece ginger, peeled and chopped
2 teaspoons finely chopped fresh lime zest
1 cup canola oil
1/4 cup unsweetened dried coconut
1/4 cup chopped cilantro leaves
Salt and freshly ground black pepper

Swordfish:
4 swordfish steaks, 8 ounces each, cut into 1-inch dice
16 to 20 wooden skewers, soaked for 20 minutes
Canola oil
Salt and freshly ground black pepper
Shredded unsweetened dried coconut, lightly toasted
Cilantro leaves

Sauce:
Place coconut milk, cream of coconut, key lime juice, serrano chile, ginger, and lime zest in a blender and blend until smooth; with the motor running, slowly add the oil and blend until emulified. Pour the mixture into a bowl and fold in the coconut and cilantro. Season with salt and pepper, to taste.
Swordfish:
Heat grill to high. Skewer 1 piece of swordfish onto each skewer. Brush swordfish on both sides with oil and season with salt and pepper. Grill swordfish for 4 to 5 minutes on each side or until just cooked through. Spoon some of the sauce onto a platter and top with the skewers. Drizzle some more of the sauce lightly over the swordfish and garnish with coconut flakes and cilantro.

Island Shrimp and Pineapple Skewers with Rum Butter Sauce

2 tablespoons fresh lime juice
2 tablespoons olive oil
2 teaspoons minced fresh gingerroot, plus 2 teaspoons
2 teaspoons minced garlic
1 teaspoon red pepper flakes
16 medium shrimp, shelled and deveined
1/3 pound sliced prosciutto
1 small pineapple, peeled, cored, and cut into 1-inch cubes
2 tablespoons minced shallots
1/2 cup dark rum
6 ounces (1 1/2 sticks or 12 tablespoons) cold unsalted butter, cut into pieces
1/4 teaspoon salt
1/8 teaspoon cayenne
1/2 cup minced fresh cilantro

Preheat a grill to medium heat.
In a bowl, combine the lime juice, oil, 2 teaspoons of the ginger, garlic, and pepper flakes.
Add the shrimp and pineapple chunks, toss to combine, and let marinate while the grill heats, about 15 minutes.
Remove from the marinade.
Wrap the shrimp with the prosciutto.
Alternately, thread the pineapple chunks and the wrapped shrimp onto metal or bamboo skewers.
Grill until the shrimp are cooked through and the pineapple chunks are marked, 3 to 4 minutes per side.
Remove from the grill. (Alternately, the skewers can be cooked under the broiler, turning as necessary to cook evenly and avoid burning.)
Make the sauce in a medium saucepan by combining the rum, shallots, and remaining 2 teaspoons of minced ginger. Bring to a boil.
Reduce the heat and simmer until reduced to 3 tablespoons in volume, 3 to 4 minutes.
With the heat on medium-low, whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated.
Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking.
Season with the salt and cayenne, and stir.
Remove from the heat and transfer to a decorative bowl.
To serve, transfer the wrapped shrimp and pineapple chunks from the skewers to a platter.
Sprinkle with the cilantro and serve with the rum butter sauce.

hope these help. enjoy.