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Issue 392: Medley of Fish Skewers

Estee Kafra

Sea Bass. See Bass get gobbled up! See empty plates

Wednesday, August 01, 2018

 Mishpacha-Recipe

Food preparation and styling by Brynie Greisman; Food and prop styling by Amit Farber; Photography by Daniel Lailah

Serving fish on skewers is a wonderful way to use more expensive fish, such as sea bass, in a more economical way.

Ingredients

Serves 4

  • 3 Tbsp oil, divided
  • 6 1-inch square cubes sea bass
  • 6 1-inch square cubes salmon
  • 1 medium spaghetti squash, or 1 16-oz
  • (450-g) pkg angel-hair pasta, cooked
  • ½ red pepper, seeded and diced finely
  • ½ yellow pepper, seeded and diced finely
  • 2 Tbsp butter
  • 1 large clove garlic, minced
  • 2 Tbsp chopped parsley
  • ¼ cup Parmesan cheese
  • salt and freshly ground black pepper, to taste


Preparation
Fish

Heat 2 Tbsp oil in a heavy-bottomed saucepan. Thread the fish cubes onto skewers and sear the fish cubes on all sides, 1 skewer at a time, leaving the center slightly undercooked for a more gourmet look. (Don’t overcook, as the fish will be dry.) Remove from saucepan and place on paper towels. Repeat with remaining skewers and set aside.

Spaghetti Squash
Halve and seed the squash. Place cut-side down on a parchment-lined baking sheet. Pierce a few holes into the skin with a sharp knife. Bake at 400°F (200°C) for about 1 hour. Using a fork, gently scrape cooked strands from squash and transfer to a large bowl.

Sauteed Vegetables
Meanwhile, heat remaining 1 Tbsp oil in a saucepan. Sauté peppers over low heat until softening. Add butter and let it melt. Raise heat to medium and add the minced garlic. Sauté gently until fragrant but not brown. Remove from heat and add chopped parsley. Season with salt and pepper to taste.

Mix the sautéed vegetables with the spaghetti squash (or angel-hair pasta, if preferred) immediately, while still hot. Add Parmesan cheese. Arrange on serving plates and place fish skewers on top. Serve warm or at room temperature.

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