Fiski-grillspjót

Fish grill skewers

The fish, which is called "steinbítur" in Iceland, is often sold here as "steinbiter", but it is actually sea wolf. A relatively fatty meat and relatively few small nasty bones and then also wonderfully full-bodied in taste - a real pleasure!

In my local fish shop they have almost all types of fish - but when they are available is more a matter of luck. If necessary, get a little inventive and switch to a different type of fish, that works too.


Ingredients

500 g wolffish
350 g halibut
250 g Norway lobster

2 Tbsp fresh rosemary
1 clove of garlic
1 bunch of spring onions
2 tangerines
4 Tbsp olive oil
1 Tbsp lime juice
1 tsp black pepper
1 tsp sea salt


Preparation

Cut the monkfish and halibut into cubes measuring approx. 1.5 x 1.5 cm.

Put the rosemary with the garlic clove, the cleaned and chopped spring onions and the peeled mandarin in a blender and process into a uniform mass. Then add the olive oil and stir gently, then mix in the lime juice, salt and pepper.

Put the marinade with the diced fish and the Norway lobster in an airtight bowl and let it marinate for at least 1 hour.

Alternately thread the monkfish, halibut and langoustine onto metal skewers or onto well-watered wooden skewers...

...and grill the fish skewers over high heat on an aluminum tray on the grill for approx. 5 - 10 minutes on each side, ...

...then serve immediately, preferably with a green salad and bread.

We had a wonderful barbecue evening!

[Translated from here.]