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Grilled Seafood Skewers with Croutons and Orange

Photo: Christina Holmes

BY Mark Bittman

PUBLISHED June 4, 2024

You can take these skewers in many directions. Use all fish, alternate fish with sea scallops or shrimp, or mix them all up; the flavors play well together and the cook times are pretty much the same. Oranges bring freshness, especially if you’re grilling in winter. To include onions in the mix, either put wedges on a separate skewer and start them at least 5 minutes before the seafood, or thread single layers of onion between the cubes of fish. This is one time you can’t assemble the skewers too long before grilling or the bread will get soggy.

Five fish to use for kebabs; all offer good flavor and will keep together on the skewer: tuna, mahimahi, swordfish, bluefish, salmon.

 

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Grilled Seafood Skewers with Croutons and Orange

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Makes 4 servings 1x

Time 25 to 30 minutes

Units Scale

Ingredients

  • 1 1/2 pounds 1-inch-thick skinless fish fillets or steaks
  • 1 loaf crusty Italian bread
  • 6 tablespoons good-quality olive oil
  • Salt and pepper
  • 3 oranges

Instructions

  1. If you’re using bamboo or wooden skewers, soak them in water for 30 minutes. Meanwhile, start the coals or heat a gas grill for medium-high cooking. Make sure the grates are clean.
  2. Cut the fish and the bread into 1- to 1 1/2-inch cubes. Toss the fish with 2 tablespoons of the oil in one bowl and the bread with the remaining 4 tablespoons oil in another. Season with salt and pepper.
  3. Slice of the peel at the top and bottom of an orange and set it, flat side down, on a cutting board. Cut downward to remove the peel, pith, and membrane to reveal the fruit. Then cut each orange section on both sides to remove it from the membrane. As you work, put the sections in a bowl. Repeat with the remaining oranges. Thread the fish, bread, and orange sections onto skewers, alternating them; save any juice that has accumulated in the bowl.
  4. Put the skewers on the grill directly over the fire. Close the lid and cook until the croutons are golden and the fish is just cooked through (peek inside in a few places to check), 4 to 5 minutes per side. Transfer to a platter, pour over any reserved orange juice, and serve.

– Recipe from How to Grill Everything

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