Grilled Prawn & Burbot Skewers

Name: Grilled Prawn & Burbot Skewers
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: american
Ingredients: 300 g prawn (large, peeled and deveined, tail-on); 300 g burbot (boneless fillets, cut into 1.5-inch chunks); 3 tbsp olive oil; 2 tbsp lemon juice (freshly squeezed); 4 pcs garlic (cloves, minced); 1 tsp lemon zest; 1 tsp paprika; 1 tsp dried oregano; 1 pinch black pepper (freshly ground); 1 pinch salt; 1 pcs bell pepper (red, cut into 1.5-inch squares); 1 pcs red onion (medium, cut into 1.5-inch chunks, layers separated); 1 pcs lemon (cut into wedges, for serving); 2 tbsp parsley (fresh, chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Juicy prawns and tender chunks of burbot threaded onto skewers, kissed with a bright lemon-herb marinade and grilled until lightly charred. This surf-and-lake combo brings together the sweet snap of prawns with the mild, flaky texture of burbot for a quick, elegant meal that tastes like summer.

PREP

25m

COOK

10m

SERVES

2 PIECES

263 cal

SERVINGS

METHOD · 6 STEPS

prep
Soak the wooden skewers.
Submerge 8 wooden skewers in water and soak for at least 30 minutes. This prevents them from burning on the grill.
TIPUse a baking dish filled with water to keep skewers fully submerged.
mix
Make the lemon-herb marinade.
In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, lemon zest, paprika, dried oregano, black pepper, and salt until well combined.
mix · ~15 min
Marinate the seafood.
Add the prawns and burbot chunks to the marinade. Toss gently to coat every piece evenly. Cover and let sit at room temperature for 15 minutes. Do not marinate longer or the lemon juice will start cooking the fish.
TIPKeep it to 15 minutes — the acid in lemon juice firms up the fish quickly.
prep
Thread the skewers.
Alternate threading marinated prawns, burbot chunks, bell pepper squares, and red onion pieces onto the soaked skewers. Leave a little space between pieces so heat can circulate evenly.
grill · ~8 min
Grill the skewers.
1.Preheat the grill or grill pan to medium-high heat. Brush the grates lightly with oil.
2.Place skewers on the grill and cook for 3 to 4 minutes on the first side.
3.Using tongs, carefully flip the skewers and grill the second side for another 3 to 4 minutes.
4.Prawns should be pink and opaque, and burbot should flake easily with a fork.
TIPResist the urge to move them too soon — a good sear releases the skewers naturally from the grates.
garnish
Garnish and serve.
Transfer the skewers to a serving platter. Sprinkle with fresh chopped parsley and serve immediately with lemon wedges on the side.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak wooden skewers for at least 30 minutes to prevent burning on the grill.
2
Don't marinate longer than 15 minutes — the lemon acid will start cooking the fish.
3
Thread seafood and veggies loosely for even heat circulation and better char.
4
Brush grill grates with oil just before placing skewers to prevent sticking.
5
Let skewers sear undisturbed on the first side; they release naturally when browned.
6
Check burbot doneness by flaking with a fork — it should be opaque and tender.
7
Serve immediately after grilling for the best texture and juicy snap.