Fish Kabobs are wonderful to cook on the grill served with the amazing Garlic Parmesan Cream Sauce. Whether you are having an informal family gathering or friends over dinner there’s nothing better than throwing a meal on the grill while enjoying as the sun goes down. This is a light, pleasant and flavorful meal and it is simple to make as well.
1 ½ – 2 pounds sturgeon, tuna or swordfish steak (or any other meaty fish)
1/2 cup Greek yogurt or mayonnaise
1 tsp. Old Bay Seasoning
Salt and pepper
For the Sauce:
1Tbps. Olive oil
1/3 cup grated Parmesan cheese
3 cloves garlic, crushed
½ tsp. chili red pepper flakes
1-2 Tbsp. chopped dill or Italian parsley
1- 1 ½ cup heavy cream
Salt and pepper to taste
Lemon for serving
Some extra Parmesan to sprinkle on top
Cut fish into about 1 ½- 2 inch squares. Add Greek yogurt, old bay seasoning, salt and pepper. Gently mix until fish is coated. Set in the fridge for 30 minutes.
If you are using wooden skewers, soak them for half an hour before grilling.
Preheat the grill. Oil the grill grate with paper towel dipped in oil.
Thread the fish against the grain on skewers.
Lay skewers with fish on the grill and grill them for about 4 to 5 minutes on one side without turning, then carefully turn the skewers over and cook them for another 3 to 4 minutes on the other side.
Do not overcook the kabobs; otherwise the fish will dry out.
Take skewers off from the grill and let them rest for 5 minutes, loosely covered with aluminum foil.
*** You can bake the skewers in the oven on 425F for about 12-17 minutes.
Prepare the sauce- heat olive oil in a medium sauté pan over medium heat. Add crushed garlic and chili red pepper flakes; sauté stirring constantly for about 1 minute; whisk in the cream until fully incorporated; stir in grated parmesan cheese and fresh dill; season with salt and pepper.
Place fish kabobs on a serving plate and pour over the cream sauce, sprinkle with some shaved parmesan cheese and fresh dill. Serve with lemon wedge.
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