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Basic Fish Tikka Kabaabs |
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Serves: 4 (Macchi Tikka)Category: Tikka Kabaabs and Marinades Makes 4 to 6 servings Fish tikkas are very soft and delicate. They fall apart easily and should be handled with care at all times--before they are placed on the grill, while cooking, and after they are cooked. 1 recipe Tikka Marinade of your choice (search for "Category: Tikka Kabaabs and Marinades ") 1 1/2 to 2 pounds firm white fish fillets, such as sea bass, halibut, or orange roughy, about 3/4 to 1 inch thick, cut into 1 1/2-inch pieces 8 to 10 metal or bamboo skewers, soaked in water at least 30 minutes 1 tablespoon melted butter Salad greens, lime or lemon and tomato wedges, scallion white, thinly sliced 1 to 2 fresh green chili peppers, such as serrano, stemmed, seeded and thinly sliced Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!
1. Prepare the marinade. Then place the fish pieces in a large non-reactive bowl, add the marinade (saving about 1/4 cup to use for basting as you grill), and mix well, making sure all the pieces are well-coated. Cover and marinate in the refrigerator, about 2 hours. (To prevent potential salmonella contamination, never marinate any poultry, meat, or seafood at room temperature.) 2. Thread fish pieces on skewers (4 to 5 pieces per skewer) and discard the used marinade. (If you absolutely must, immediately boil the marinade about 5 minutes and then use it in sauces. Boiling kills any bacteria.) 3. Preheat a grill over medium-high heat to 375°F to 400°F and grill, turning and rotating the skewers, until lightly charred and tender, about 10 minutes. Baste occasionally with the reserved marinade. During the last minute or so, baste with the melted butter. Transfer to a platter lined with salad greens. Garnish with fresh lime or lemon and tomato wedges, scallion whites, and green chili peppers. Serve. VARIATION: Place the skewered pieces in a broiler tray and grill about 10 inches from the heating element, turning the skewers once or twice, until the pieces are flaky and lightly charred on all sides, about 10 minutes. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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