Marinated Skewered Fish

Mexican.Chef's picture

Apr. 30, 2010


Chayote squash 1
Boiling water 2 Quart (2 Liter)
Minced fresh coriander 60 Milliliter (1/4 Cup)
Fresh lime juice 45 Milliliter (3 Tablespoons)
Jalapeno chilies 2 , seeded, deveined, minced
Garlic 1 Clove (5 gm) , minced
Dried oregano 1/4 Teaspoon
Salt 1/8 Teaspoon
Freshly ground black pepper 1/8 Teaspoon
Olive oil 125 Milliliter (1/2 Cup)
Mackerel fillets/Swordfish/shark/halibut steaks 1 Pound
Guero chilies 3
Green onions 5 Large
Cherry tomatoes 16


1. Place 6 to 8 long wooden skewers in warm water to soak.

2. Pare and seed chayote; cut into 1 1/4 inch (3-cm) pieces. Add chayote to boiling water in medium saucepan; cook over medium heat, just until crisp-tender, 3 to 5 minutes. Drain chayote; immediately rinse under cold running water. Drain well.

3. Combine coriander, lime juice, jalapenos, garlic, oreg-ano, salt and black pepper in medium bowl. Gradually add oil, whisking continuously, until marinade is thoroughly blended.

4. Cut fish into 1 1/2-inch (4-cm) squares, removing any bones. Add fish and chayote to marinade; mix well. Let stand, covered, at room temperature, 20 to 30 minutes.

5. Prepare coals for charcoal grilling or heat broiler. Seed and devein guero chilies; cut into 1-inch (2.5-cm) squares. Cut onions into 1 1/2-inch (4-cm) lengths.

6. Drain fish and chayote, reserving marinade. Thread fish, chayote, chilies, onions and tomatoes alternately onto skewers.

7. Grill or broil 6 inches (15 cm) from heat source, turning and basting frequently with marinade, until fish is opaque throughout and vegetables are tender, about 6 minutes.

Recipe Summary