Grilled fish skewers with gremolata

Name: grilled fish skewers with gremolata
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 3 toe garlic; 3 lemon; 40 g fresh flat parsley container 20 g; 8 el traditional olive oil; 260 g fresh tuna steak à approx. 130 g, scale; 450 g frozen giant prawn; 150 g cool freshly cooked mussels tray; 1 bunch salad onion 6 pieces; 150 g pancetta pack of 50 g, meat products

Grilled fish skewers of king prawns, tuna steak and cooked mussel meat with gremolata.

Ingredients

Kitchen Stuff

1 wooden satay sticks
1 barbecue or grill pan

Directions

Soak the skewers in cold water. Slice the garlic.
Clean the lemons and grate the peel of 2/3 of the fruit and press 1/3 of the fruit. Cut the parsley very fine.
Mix the garlic, parsley and lemon zest and put half in a bowl, this is the gremolata.
Mix the other half of the mixture with the oil, lemon juice and 1 tsp pepper.
Cut the tuna into pieces of 2 x 2 cm. Mix the tuna, shrimps and mussel meat each with 1/3 of garlic-lemon-parsley oil.
Cut the rest of the lemon into 8 parts. Cut the salad onion into 3 cm pieces.
Light the barbecue or heat the grill pan. Halve the slices of pancetta in the length and wrap each mussel in a small piece of pancetta.
Place 3 mussels on a skewer. Place 2 pieces of tuna with a wedge of lemon in between on a skewer.
Place 3 prawns and 3 pieces of salad onion on and around on a skewer. Repeat until all fish is gone.
Grill all fish skewers in approx. 2 min. Per side until golden brown. Divide them over a large flat dish and sprinkle with the gremolata.