Fish Kebabs
Fish Kebabs is If you have pepper, chervil, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 15 minutes.
Instructions
Cut the fish into 1 1/2-inch cubes. With a sharp knife or vegetable peeler, remove strips of peel from two of the lemons, leaving the white pith behind.
Cut the other two lemons into wedges for serving and set aside.
Alternate threading fish cubes and pieces of lemon peel on each skewer. Arrange on a plate and liberally sprinkle with olive oil, salt, and pepper.
Light a charcoal grill and allow the coals to burn until covered with gray ash or heat a gas grill to medium. Cook the kebabs, turning frequently, for 10 minutes.
Serve with the lemon wedges and fresh chervil or parsley.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The GIFFT by Kathie Lee Gifford Pinot Grigio with a 4.8 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.
![GIFFT by Kathie Lee Gifford Pinot Grigio]()
GIFFT by Kathie Lee Gifford Pinot Grigio
GIFFT Pinot Grigio bursts with lively pear and tropical fruits, balanced by crisp acidity and an elegantly refined freshness. Featuring ripe stone fruit and citrus aromas, this wine showcases melon, nectarine and Meyer lemon flavors that finish light and refreshing.