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Cod is threaded on to kabob skewers with vegetables in the following recipe, to make succulent fish kabobs. The fish cubes take more or less the same amount of time to cook as the vegetables, although you might want to brush the mushrooms with extra marinade to stop them from drying out.

You can use a different kind of fish if you want to, but it does need to be in inch cubes, not thin filets, so choose something that will hold together and also something that is thick enough to cut into cubes.

If you prefer, you can serve these kabobs without the sour cream sauce, or substitute your favorite sauce recipe. The sour cream sauce is nice though and the fresh tarragon and dill in this recipe give it a really fresh flavor.

Any occasion is perfect for cod kabobs, whether you have an informal family gathering, friends over for dinner, or even a hungry crowd. You will also need good weather so you can cook these on the grill. Use a charcoal barbeque if possible, so the flavor incorporates a wonderful smoky aroma as well as the distinctive flavors of the fish and other ingredients.

How to Make Cod Kabobs with Fresh Herbs
Summary: Cod, mushrooms, zucchini, and bell pepper combine on skewers to make these colorful kabobs. The creamy tarragon and mandarin orange sauce is amazing too and goes perfectly with the kabobs.
Author:
Cuisine: American
Recipe type: Entree
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 ½ lbs skinless, boneless cod filet, in 1 inch cubes
  • 6 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 16 stemmed white mushrooms
  • 2 zucchini, in ⅓ inch slices
  • ½ red bell pepper, in ½ inch pieces
  • 3 tablespoons minced tarragon leaves
  • 3 tablespoons lemon juice
  • 1 teaspoon chopped dill
For the Sauce:
  • ¼ teaspoon salt
  • 3 tablespoons minced tarragon leaves
  • ¼ teaspoon black pepper
  • ¼ cup plain yogurt
  • 5 or 6 chopped canned mandarin segments
  • 1 tablespoon white wine vinegar
  • ½ cup sour cream
Instructions
  1. Soak the skewers for half an hour before grilling, if they are wooden ones.
  2. Preheat the grill to medium if you are using a gas grill.
  3. If you are using a charcoal grill, wait until the briquettes are hot and then distribute them evenly under the cooking area.
  4. Oil the grill grate.
  5. Combine the sour cream, mandarin segments, yogurt, vinegar, tarragon, salt and pepper in a bowl, to make the sauce.
  6. Cover the sauce and chill it until needed.
  7. Alternate the cubes of fish, mushrooms, bell pepper, and zucchini on the skewers and arrange the kabobs in a shallow baking dish or on a rimmed baking sheet.
  8. Combine the olive oil, salt, pepper, tarragon, and lemon juice to make a marinade.
  9. Brush the marinade over the kabobs and leave in the refrigerator for 15 minutes.
  10. Sprinkle some salt and pepper over the kabobs and grill them for 6 to 8 minutes, turning them every couple of minutes and brushing marinade over them as you go.
  11. Do not overcook the kabobs, else the fish will dry out.
  12. Let the kabobs stand for 5 minutes, loosely covered with aluminum foil, and serve them on a bed of cream sauce, with the dill sprinkled over the top.

Photo Description:

Kabobs are a wonderful thing to cook on the grill and if you baste them enough they will not dry out. Saying that, fish does dry out faster than meat or poultry so be careful not to overcook it. You can use cod or salmon cubes in this recipe; either of these would work. As soon as the fish is opaque it is done. The herb and cream sauce is really nice, although you should add the fish to the sauce right before serving so the sauce does not cool the shish kabobs down too much. This is a pleasant and flavorful meal and it is simple to make as well.

 


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Christine Szalay-Kudra


Hi, my name is Christine. I am happy you are visiting today. Food is very important to everyone, and in this family we love to eat all kinds of dishes from meat and chicken to international cuisine, crockpot creations and more. Seafood is something we also love, and I love the fact it is nutritious as well as very tasty.


Everyone knows 'the big three' which are cod, tuna and salmon, but sometimes it is fun to try different types of fish, such as perch, trout, monkfish, or even shellfish like mussels or clams. There are seafood recipes for every season and occasion, those served chilled for a refreshing burst of flavor, and those served hot in stew or soup form.


Choose from crispy fried fish, tender pan-fried or poached cuts, or what about a seafood medley boasting the most wonderful flavors of the sea, lake or river? Seafood can be served as part of a salad or savory dish, or it can be served as an appetizer or snack. Bacon-wrapped scallops, anyone? You will find a comprehensive collection of wonderful seafood recipes right here, for your inspiration and enjoyment.


Thanks for visiting,


Christine