It’s the middle of July and that means it’s the middle of Summertime! Yes, Summer with a capital S because it is worthy of being capitalized in my book. I’ve been so busy this Summer that I have really barely been home. Finally, I’m home and back in the kitchen and it feels really therapeutic and happy. I also got to use two cooking tools today that I usually don’t and those are my fish filet knife which is super sharp, and my fish bone tweezers which make pulling out those fish pin bones really fast and simple.

This recipe was supposed to use a sturdier fish like ahi tuna or halibut but when I got to the market the wild Alaskan sockeye salmon was fresh and gorgeous looking. I had to choose it. To compensate for this change, I didn’t want to cook this flakier fish over the large grill slits of our gas outdoor grill so I chose to do it inside with a grill pan. This option would also work for someone who doesn’t have access to a grill. Just make sure you heat the pan to medium and spread a little nonstick cooking spray over the surface. You can cover the kebabs with a large soup pot cover to keep down the smoke and keep in the heat too.

The kebabs were absolutely a knock-out. We loved them! I would make them again in an instant. I only bought 1/2 pound of fish and that was fine but I could have done with a full pound because by the time you remove the salmon skin you lose a bit of the meat in the process. Also make sure you ask your butcher/fish monger to cut you a center cut piece not the tapered end pieces. I can’t wait to make these delicious kebabs again!

Grilled Cilantro Fish Kebabs

Recipe by: www.ifoodreal.com

Makes: 5 kebabs, serves 2 people

Ingredients

• 1 lb tuna, cut into 1″ pieces (or other sustainable, firm fish such as halibut or swordfish)
• 1/2 cup cilantro, finely chopped
• 1 Tbsp olive oil, extra virgin
• 1 tsp original Tabasco sauce + more for serving (optional)
• 1 tsp apple cider vinegar
• 1 tsp salt
• 1 tsp ground black pepper
• Cooking spray

Directions

1. If using wooden skewers, soak in water for at least 30 minutes.

2. In a large bowl, add all ingredients and toss to combine. Let tuna marinate for at least 30 minutes and for up to 4 hours. Keep refrigerated.

3. Skewer 5 pieces of fish onto each of 5 skewers. Discard remaining marinade.

4. Preheat grill on medium – high, 550 – 600ºF and spray with cooking spray. Grill skewers with lid closed for 6 minutes, turning once. Kebabs are ready when fish is white, opaque and has nice grill marks on it.