Fish Kebabs


  • 1 ½ to 2 cups vegetable oil
  • Special equipment: about 18 (6-inch) bamboo skewers if serving as an hors d'oeuvre
  • Accompaniment: cilantro mint chutney
  • 1 lb skinless catfish or tilapia fillet, pin bones removed and fish cut into 1-inch pieces
  • 2 tablespoons plain whole-milk yogurt (preferably thick, such as Greek)
  • 1 tablespoon finely grated (with a rasp) peeled fresh ginger
  • 2 teaspoons finely grated (with a rasp) garlic
  • + 7 more ingredients
    • 1 teaspoon minced fresh green chile, such as serrano or Thai, including seeds, or to taste
    • Rounded ½ teaspoon salt
    • ¼ teaspoon ground cumin
    • ¼ teaspoon ground coriander
    • ¼ teaspoon turmeric
    • 1/3 cup finely chopped fresh cilantro
    • ½ cup fine dry bread crumbs

1. Purée fish with yogurt in a food processor until smooth. 2. Stir together ginger, garlic, chile, salt, cumin, coriander, and turmeric in a large bowl, then add fish and cilantro and stir until seasonings are evenly distributed. 3. Spread bread crumbs on a plate. Wet hands slightly, then form...

View full recipe at SpringPad


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