• Posted by Califia Suntree on June 9th, 2011, 10:57 AM

    Even though we are suffering through way-below-average temps here in SoCal (sorry, rest of country), I started grilling in May and don’t plan to let up anytime soon! My first foray of the season involved grilled lamb shoulder chops, which are larger and tougher but about half the price and way more flavorful than dainty lamb rib chops. I marinated those in some chopped thyme, olive oil, and my new favorite spice, Penzeys Aleppo chili flakes, and served them with minty tzatziki and grilled potatoes. This time around, to celebrate “summer,” I grilled up these excellent curried fish kebabs, recipe courtesy of my friend Elizabeth (who in turn got it from her friend Gia. Thanks Elizabeth/Gia!). I served the kebabs with a rice pilaf made with pistachios and currants and dressed with lemon, olive oil and, again, those Aleppo chili flakes. (I am seriously dousing everything with them!) Elizabeth uses salmon for the kebabs, but we used a Hawaiian fish called opah because it was on sale. It is a substantial (and sustainable) white fish, so it worked beautifully on the grill and with this marinade. Chicken would also be delicious, but, as Elizabeth pointed out, it takes much longer to cook, so separate the meat from the veggies or you will end up with an overcooked/undercooked situation.

    For the kebabs, you will need roughly 1 pound of fish per 4 people (have your fishmonger cut it into large cubes). Put the fish cubes in a large bowl along with summery vegetables: cubed zucchini and bell peppers, whole cherry tomatoes and mushrooms. To make the marinade, combine mayonnaise (or egg-free veganaise) in a small bowl with lemon juice, a ton of curry powder, and pressed garlic. The quantities are to taste, but for 1 pound of fish and roughly 2 pounds of vegetables, I used three very heaping tablespoons of mayo, the juice of half a lemon, 1 heaping tablespoon curry powder, and 4 small cloves of garlic. Toss the fish and veggies with the marinade and let sit for a couple of hours, covered, in the fridge. When ready to grill, thread onto skewers and have at it! On a hot grill, they take about 15 minutes to cook, depending on the fish.

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