These Paleo Thai Fish Skewers are great to do on the grill in the summer and are wonderful with this paleo cabbage slaw on the side. Finish off the meal with any of my delicious paleo desserts and you are sure to have some happy tummies!
Fish is rich in protein, Potassium and Vitamin D and cabbage has calcium, iron, magnesium and lots of good fiber.
This recipe is quick and easy and can be made with or without the cabbage. The best part is that the marinade for the skewers also serves as the dressing for the slaw. Double-duty time-saver. I love that!
I do recommend you reserve 1/3 of the marinade to serve on the side in case someone would like to top their fish with some or even use as a light side “dip”.
This is an adaptation of a recipe I read in a magazine and unfortunately I do not recall which one as I tire it out of the book in my pile of “try these out one day” recipes. I altered it somewhat to ensure it is Paleo, dairy free, grain free and sugar-free and has the option to be spicy-free, yet it defeats the purpose if you take out all these yummy spices.
Paleo Thai Food Fish Skewers
- 3 Tablespoons each fresh lime juice and gluten-free Asian fish sauce
- 2 stalks fresh lemongrass, the bottom third yummy part only, sliced
- 2 Tablespoons light neutral honey
- ¼ teaspoon molasses ( optional)
- 1Tablespoon each peeled chopped fresh ginger and olive oil
- 1 large jalapeño chili, sliced ( optional if you do not like spicy)
- 1 shallot, sliced (use a small onion if you are doing this on a whim and no shallots at hand)
- 2 garlic cloves, coarsely chopped
- 4 (6-oz.) ¾-in thicker fish such as halibut, cod, sea bass, or even domestic catfish fillets halved lengthwise
- Olive oil for brushing on the fish.
- 8 (12-in) bamboo skewers, about a ½-in wide
- Process all marinade ingredients in a food processor until pureed.
- Pour marinade into a large food-storage bag.
- Add fish fillets.
- Close bag and turn to coat.
- Refrigerate 1 to 2 hours, turning bag once or twice
- Soak skewers in water 10 minutes before using.
- Heat an outdoor gas grill, or prepare coals for a charcoal grill for direct grilling over medium-high heat.
- Remove fillets from marinade.
- Wipe excess marinade from fillets with a paper towel.
- Take skewers out of water and let sit.
- Brush skewers with olive oil, then carefully thread lengthwise through fillets.
- Brush the cooking grates clean and oil the grill rack.
- Lightly brush fillets with oil.
- Grill skewers over direct heat until you can turn them without sticking, 3 to 4 minutes.
- Grill 4 minutes more or until barely opaque in the thickest parts.
- NOTE: I do recommend you reserve ⅓ of the marinade to serve on the side in case someone would like to add some or use as a side “dip”.
From my kitchen to yours,