Turkish cuisine · Fish & Seafood

Grilled Sea Bass Skewers

Sea bass cubes threaded onto skewers with bay leaves and peppers and grilled over charcoal.

Ingredients · for 4 servings

• 700 g sea bass fillet
• 12 bay leaves
• 2 red pointed peppers
• 1 lemon
• 4 tbsp olive oil
• 1 tsp paprika powder
• 1 tsp salt
• 1/2 tsp pepper
• 8 wooden skewers

Instructions

1. Soak the wooden skewers in water for 20 min.; pat the sea bass fillet dry and cut into even cubes of about 3 cm.
2. Mix the olive oil with the juice of half a lemon, paprika powder, salt and pepper, toss the fish cubes in it and marinate covered in the fridge for 15 min.
3. Deseed the pointed peppers and cut into thumb-width pieces; briefly soak the bay leaves in warm water so they don't break while grilling.
4. Thread fish cubes, a bay leaf and a piece of pepper alternately onto the skewers, without pressing them together too tightly so the heat can reach everywhere.
5. Grill over hot charcoal or in a grill pan for 2–3 min. per side all around – 8–10 min. total – until the fish has grill marks outside and is just opaque inside.
6. Place the skewers on a platter, drizzle with the remaining olive oil and serve with lemon wedges and onion rings.