The article emphasizes the versatility of fish in cooking, particularly in grilling for kabobs. It highlights the importance of selecting firm-fleshed fish, such as salmon and tuna, which maintain their integrity under high heat. Marinades play a crucial role in flavoring the kabobs, with suggestions like a teriyaki-inspired sauce or a vibrant salsa verde for white fish. The piece also notes that good grilling tools enhance the kabob-making experience, making the process easier while ensuring tasty outcomes for this beloved dish.
You need a firm-fleshed fish to make kabobs - something that will hold together well on the skewer and stand up to grilling. Salmon and tuna both work well for kabobs; if you prefer a white fish, consider cod, haddock, pollock, and hake.
Fish like these have strong, muscle structures that help them keep their shape under high heat. It's this built-in durability and grilling resilience that makes them ideal for kabobs that are as sturdy as they are delicious.
A teriyaki-inspired sauce made with soy sauce, honey, garlic, and sesame or olive oil can add a bold, savory touch that pairs beautifully with firm fish like salmon or tuna.
Combine cilantro, lime juice, jalapeño, garlic, and olive oil for a zesty, herbaceous kick. This is especially delightful with white fish like halibut or cod, offering a bright contrast to the smoky flavors from the grill.
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