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🍽️ Grilled fish skewers with fresh vegetable salad

277 kcal · 30 min · 4 servings

Ingredients

• 600 g monkfish fillet
• 1 orange (unwaxed)
• 0.5 tsp chili flakes
• 1 tsp ginger (grated)
• 2 tbsp oil
• salt
• pepper
• 1 green bell pepper
• 1 red bell pepper
• 1 yellow bell pepper
• 1 zucchini
• 1 shallot
• 50 ml vegetable broth
• 4 tbsp white wine vinegar
• 3 tbsp oil
• salt
• pepper

Instructions

1. 1. Place the eight wooden skewers in a bowl of water and let them soak.
2. 2. Wash the bell pepper, remove the stem and seeds, halve it, and dice the flesh into small cubes.
3. 3. Wash the zucchini, trim the ends, and dice the vegetable into small pieces.
4. 4. Peel the shallot and chop it finely.
5. 5. Combine the chopped bell pepper, zucchini, and shallot vegetables in a bowl.
6. 6. Pour broth, vinegar, and oil over the vegetable cubes and let the mixture marinate.
7. 7. Cut the monkfish fillets lengthwise into thin strips.
8. 8. Wash the orange, grate the zest, and squeeze out the juice.
9. 9. Mix the orange juice with the grated zest, grated ginger, oil, and chili.
10. 10. Thread the fish strips onto the soaked skewers.
11. 11. Pour the marinade over the skewers and let them marinate for at least 30 minutes.
12. 12. Remove the fish skewers from the marinade and pat them dry with a kitchen towel.
13. 13. Place the skewers on the hot grill and cook them for about 3 to 4 minutes, turning them occasionally.
14. 14. Season the grilled skewers with salt and pepper.
15. 15. Mix the vegetable salad thoroughly again and adjust the seasoning if necessary.
16. 16. Transfer the salad into a serving bowl.
17. 17. Arrange the fish skewers on a plate next to the salad and serve the dish.

Nutrition per serving

• kcal: 277
• Protein: 26 g · Fett/Fat: 14 g · Carbs: 10 g