Last evening over a meal of well cooked and delectable fish and apricot kebabs, we pondered the different names for the same creation. My friend who is French calls them brochettes, I call them kebabs and my kids call them fish on a stick. Indeed, these are names for skewered meat of other items cooked delicately on the grill. I have a fondness for grilling stone fruit, peaches and apricots are my favorites. In particular, I am partial to meshing the sweet with the savory such as with these kebabs. The magic to meshing fruit and the fish in some kind of seasoned marinade is having a cornucopia of textures and flavors in a single dish without much effort. The fruit is sweet , soft, smoky and salt, while the fish is smoky, spicy and flaky making way for a picnic in my mouth. Now, here is the fun part, the marinade that I used had four very readily available ingredients – tamari or soy sauce, sriracha, brown sugar and ginger and finished off with a basil chiffonade. Even my mom who was visiting loved it.
The finishing too can be varied, you can add chopped oregano or cilantro depending on your preference and of course what your pantry offers, and certainly minced parsley or dill can happily join your party, the balance of ingredients is what this dish is really about.
I have tried this recipe with chicken and my fruit of choice with chicken would be firm nectarines as it would take a little longer to cook the chicken. These skewers can be made indoors if desired, they can be drizzled with olive oil and baked in a 350 degree oven and finished off with a minute or two of broiling to get some of the smoke flavors.
I have finally begun organizing my summer schedule, and I shall be posting market appearances as they come along however, if you are one of the people who have been emailing me about classes I will be doing a vegetarian series of demos and later in the year will be resuming my home based series. Here is the link to the first of the vegetarian series at Recologie. Do join and help me make this a monthly series.
A very flavorful fish and apricot kebab, that is spicy and sweet with all the beauty of grilled apricots.
- ¼ cup tamari or soy sauce (the later is not gluten-free)
- 3 tablespoons Sriracha or any chili garlic sauce
- 11/2 tablespoons brown sugar
- 1 large 1-inch piece of ginger, peeled and grated
- 11/2 pounds of fish (I used Mahi Mahi, Swordfish or Tuna would be good contenders)
- 4 medium sized apricots, (ripe but not overly soft)
- 6 9 – inch skewers (bamboo or steel, depending on your preference)
- ¼ cup olive oil for mixing
- Freshly snipped basil to finish
- Place the tamari, sriracha, brown sugar and ginger in a non-reactive mixing bowl mix well.
- Cut the fish into cubes (about 11/2 inch) and add in.
- Cut the apricot into quarters or sixth’s after removing the pit depending on the size of the apricot and add into the marinade and let the fish and apricot marinate for 2 to 4 hours.
- Halve the bell pepper and cut into 1 inch pieces
- Cut the onion into quarters and remove the layers.
- Thread the fish with apricots, onions and bell peppers in any patter desired and continue until all the ingredients are used up.
- Turn on the grill and cook the skewers for about six to eight minutes on each side, brushing with the olive oil as needed.
- Sprinkle with the basil before serving.