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🍽️ Grilled fish skewers with colorful vegetables

315 kcal · 30 min · 4 servings

Ingredients

• 400 g mixed fish fillet (e.g. cod, pollock, haddock, redfish, fresh tuna.... )
• 1 lemon (use the juice)
• 1 zucchini
• 1 onion
• 1 bell pepper
• 1 bell pepper
• sunflower oil (for frying)
• salt
• white pepper (from the mill)
• 4 tbsp pink peppercorns
• 3 tbsp butter
• 8 rosemary sprigs

Instructions

1. 1. Rinse the fish fillets under running water and then pat them completely dry with a kitchen towel.
2. 2. Cut the fish fillets into bite-sized cubes and drizzle them with lemon juice.
3. 3. Wash the zucchini and slice it into paper-thin strips using a vegetable peeler.
4. 4. Cut the onion into wide wedges.
5. 5. Wash the bell peppers and rub them dry.
6. 6. Place the whole bell peppers under the hot oven grill.
7. 7. Turn the bell peppers repeatedly until the skin starts to blister.
8. 8. Peel the browned skin off the bell peppers.
9. 9. Halve the deseeded bell peppers and cut them into bite-sized pieces.
10. 10. Thread alternating pieces of fish, bell pepper, onion wedges, and zucchini slices onto the rosemary sprigs.
11. 11. Be careful not to overload the rosemary sprigs so they do not break.
12. 12. Melt the butter in a pot over gentle heat.
13. 13. Coarsely crush 2 tablespoons of pink peppercorns in a mortar.
14. 14. Add the crushed pepper to the hot butter and let it sweat briefly.
15. 15. Arrange the finished skewers on plates.
16. 16. Drizzle the skewers with 1 to 2 tablespoons of the pepper-butter sauce.
17. 17. Serve the skewers with fresh white bread and a glass of wine.

Nutrition per serving

• kcal: 315
• Protein: 22 g · Fett/Fat: 22 g · Carbs: 6 g