Tuna, salmon and swordfish skewers

Enjoy different kinds of fish and vegetables grilled on a stick. It’s healthy, simple and it’s dinner!

Three diverse kinds of fish sandwiched by oranges, fennel, bay leaves and tomatoes make these fish and vegetable skewers an enjoyable treat with a multitude of flavors. A quick marinade of soy sauce, lime, ginger and sesame seeds gives a hint of surprise.

Tuna, salmon and swordfish skewers recipe

Yields 6 skewers

Ingredients:

• 1 thick slice (about 8 ounces) swordfish
• 1 thick slice (about 8 ounces) tuna
• 1 thick slice (about 8 ounces) salmon
• 12 cherry tomatoes
• 1 fennel
• 1 orange
• 18 bay leaves
• Salt & pepper
• 1/4 cup soy sauce
• 1 lime, juiced
• 1 thumb-sized piece of ginger, peeled and grated or finely chopped
• 1 tablespoon toasted sesame seeds
• 6 skewers (soaked in water a few minutes before using if skewers are made of wood)

Directions:

1. Divide each kind of fish into 6 slices. Divide fennel into 6 parts. Slice orange into 6 wedges with skin on.
2. In a small bowl, mix soy sauce, ginger, lime juice, pepper and sesame seeds. Set aside.
3. In a bigger bowl, marinade fish with the soy sauce mixture. Let it stand for at least 15 minutes.
4. On every skewer, insert a slice of each kind of fish alternating with a slice of fennel, orange, a couple of tomatoes and bay leaves.
5. Grill on an oven-top griddle or on the fire until cooked through.
6. Serve hot.

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