Fish Skewers With Herbs and Lime

By Melissa Clark

Published July 28, 2021

Fish Skewers With Herbs and Lime
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
20 minutes, plus grill heating
Rating
4(355)
Comments
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In this simple, speedy recipe, meaty cubes of fish are marinated with fish sauce and red-pepper flakes, then lined up on skewers and grilled until seared at their corners, but still juicy and tender inside. Topped with herbs and lime juice, it’s a minimalist take that lets the flavors of good, fresh fish shine through. If you have a fish basket and would rather line up the cubes inside that, go right ahead. Just watch it carefully and adjust the cooking time if needed. If you’re looking to add a sauce, this is lovely served with some garlic-spiked yogurt on the side.

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Ingredients

Yield:4 servings
  • 2garlic cloves, finely grated, pressed or minced
  • 1tablespoon fish sauce
  • ¼teaspoon red-pepper flakes
  • 3tablespoon extra-virgin olive oil
  • 1pound thick, dense fish steaks, such as tuna or swordfish, cut into 1½-inch pieces
  • Lime wedges, for serving
  • 2scallions, white and green parts, trimmed and thinly sliced
  • ⅓cup chopped dill, mint, parsley, cilantro or a combination
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

220 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 28 grams protein; 407 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the grill to high. In a mixing bowl, combine garlic, fish sauce and red-pepper flakes. Whisk in oil. Add fish cubes and gently toss to evenly coat. Let marinate while the grill heats up.

  2. Step 2

    Thread marinated fish onto metal or pre-soaked bamboo skewers (see Tip), pushing them up so they touch. This keeps them from overcooking.

  3. Step 3

    When the grill is hot, lightly brush the grates with oil and add the skewers. Cook until slightly charred in places, about 2 to 4 minutes, rotating them carefully halfway through.

  4. Step 4

    Transfer to a serving platter, and immediately squeeze 2 or 3 lime wedges on top of the fish while still hot. Garnish fish with scallions and herbs, and serve with more lime wedges on the side.

Tip
  • Using traditional flat metal skewers is best, but not necessary. If using bamboo skewers, they must be soaked in water for at least 30 minutes before grilling to prevent flare-ups. Place bamboo skewers flat on a rimmed sheet pan and add enough water to cover.

Ratings

4 out of 5
355 user ratings
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Comments

nerdgirl

Can these be grilled in an oven? Either stove-top or in the broiler?

Cathleen

I do not have a gas grill/electric grill. Any tips or a instructions if grilling over charcoal. Just, HOT!?

Kit

Have you seen the Lodge cast iron grill pans? They're not that much $$ and are a total game changer. (I even have grilled bread for breakfast these days instead of toast).

Avinash

This is utterly phenomenal! The flavors cut so tangily and brightly through the fish, and the herbs elevate it profusely. I recommend fixing the marinade with some citrus to penetrate the fish trenchantly and accelerate the absorption of flavors. Grilled tuna tastes delicious when cooked until rare. :)

Illinois

I used tuna steaks cut into smaller cubes and seared them in a cast iron pan, and served these skewers as an appetizer. They were delicious, and the fresh herbs were pretty as well as tasty. (I used parsley, dill and mint.)

Crazy cat lady

I made this with scallops. Absolutely fantastic.

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