Marinated Skewered Fish Recipe
Ingredients
| 1 chayote squash | ||
| Boiling water | 2 Quart | |
| Coriander | 1/4 Cup (16 tbs), minced | |
| Lime juice | 3 Tablespoon | |
| Jalapeno | 1 , deveined | |
| Garlic | 1 Clove (5gm), minced | |
| Dried oregano | 1/4 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Ground black pepper | 1/8 Teaspoon | |
| Olive oil | 1/2 Cup (16 tbs) | |
| Mackerel | 1 pound | |
| Chilies | 2 | |
| 4 or 5 large green onions | ||
| Cherry tomatoes | 16 | |
Directions
1. Place 6 to 8 long wooden skewers in warm water to soak.
2. Pare and seed chayote; cut into 1 1/4 inch (3-cm) pieces. Add chayote to boiling water in medium saucepan; cook over medium heat, just until crisp-tender, 3 to 5 minutes. Drain chayote; immediately rinse under cold running water. Drain well.
3. Combine coriander, lime juice, jalapenos, garlic, oreg-ano, salt and black pepper in medium bowl. Gradually add oil, whisking continuously, until marinade is thoroughly blended.
4. Cut fish into 1 1/2-inch (4-cm) squares, removing any bones. Add fish and chayote to marinade; mix well. Let stand, covered, at room temperature, 20 to 30 minutes.
5. Prepare coals for charcoal grilling or heat broiler. Seed and devein guero chilies; cut into 1-inch (2.5-cm) squares. Cut onions into 1 1/2-inch (4-cm) lengths.
6. Drain fish and chayote, reserving marinade. Thread fish, chayote, chilies, onions and tomatoes alternately onto skewers.
7. Grill or broil 6 inches (15 cm) from heat source, turning and basting frequently with marinade, until fish is opaque throughout and vegetables are tender, about 6 minutes.
2. Pare and seed chayote; cut into 1 1/4 inch (3-cm) pieces. Add chayote to boiling water in medium saucepan; cook over medium heat, just until crisp-tender, 3 to 5 minutes. Drain chayote; immediately rinse under cold running water. Drain well.
3. Combine coriander, lime juice, jalapenos, garlic, oreg-ano, salt and black pepper in medium bowl. Gradually add oil, whisking continuously, until marinade is thoroughly blended.
4. Cut fish into 1 1/2-inch (4-cm) squares, removing any bones. Add fish and chayote to marinade; mix well. Let stand, covered, at room temperature, 20 to 30 minutes.
5. Prepare coals for charcoal grilling or heat broiler. Seed and devein guero chilies; cut into 1-inch (2.5-cm) squares. Cut onions into 1 1/2-inch (4-cm) lengths.
6. Drain fish and chayote, reserving marinade. Thread fish, chayote, chilies, onions and tomatoes alternately onto skewers.
7. Grill or broil 6 inches (15 cm) from heat source, turning and basting frequently with marinade, until fish is opaque throughout and vegetables are tender, about 6 minutes.
Chef
