Fish Skewers With Herbs and Lime

In this simple, speedy recipe, meaty cubes of fish are marinated with fish sauce and red-pepper flakes, then lined up on skewers and grilled until seared at their corners, but still juicy and tender inside. Topped with herbs and lime juice, it’s a minimalist take that lets the flavors of good, fresh fish shine through. If you have a fish basket and would rather line up the cubes inside that, go right ahead. Just watch it carefully and adjust the cooking time if needed. If you’re looking to add a sauce, this is lovely served with some garlic-spiked yogurt on the side.

Ingredients

• 2

  garlic cloves, finely grated, pressed or minced

• 1

  tablespoon fish sauce

• ¼

  teaspoon red-pepper flakes

• 3

  tablespoon extra-virgin olive oil

• 1

  pound thick, dense fish steaks, such as tuna or swordfish, cut into 1 1/2-inch pieces

• Lime wedges, for serving

• 2

  scallions, white and green parts, trimmed and thinly sliced

• ⅓

  cup chopped dill, mint, parsley, cilantro or a combination

Preparation

1. Heat the grill to high. In a mixing bowl, combine garlic, fish sauce and red-pepper flakes. Whisk in oil. Add fish cubes and gently toss to evenly coat. Let marinate while the grill heats up.
2. Thread marinated fish onto metal or pre-soaked bamboo skewers (see Tip), pushing them up so they touch. This keeps them from overcooking.
3. When the grill is hot, lightly brush the grates with oil and add the skewers. Cook until slightly charred in places, about 2 to 4 minutes, rotating them carefully halfway through.
4. Transfer to a serving platter, and immediately squeeze 2 or 3 lime wedges on top of the fish while still hot. Garnish fish with scallions and herbs, and serve with more lime wedges on the side.