Cod, Tuna and Salmon Steaks Kebabs


Use fish of differing colors and textures for these kebabs. Shellfish such as prawns can also be added. The typically Italian inclusion of breadcrumbs helps coat the fish and protects it against the hot fire.


  • I 75g (6oz) tuna steak, cut into bite-sized pieces

  • 175g (6oz) salmon steaks, skinned, honed and cut into bite-sized pieces

  • 175g (6oz) cod or other whitefish, skinned, boned and cut into bite-sized pieces

  • 5 garlic cloves, finely chopped

  • 11/2 tbsp capers, crushed

  • Juice of 1/2 lemon

  • 4 tbsp olive oil

  • 2 tbsp chopped fresh basil, plus several sprigs to garnish

  • 4 tbsp dry breadcrumbs

  • Salt and black pepper


  1. Place the tuna steak, salmon steak and cod on a large plate or in a shallow dish.

  2. Sprinkle the tuna steak, salmon steak and cod with the garlic, capers, lemon juice, olive oil, chopped basil, the breadcrumbs, salt and pepper. Turn the tuna steak, salmon steak and cod to coat well with the flavorings, then leave for at least an hour to marinate at room temperature, or for up to 12 hours in the refrigerator.

  3. Light the barbecue or preheat a gas barbecue. Get 8 skewers ready wooden skewers should be soaked in cold water for 30 minutes.

  4. Thread the tuna steak, salmon steak and cod on to the skewers, alternating the different types of fish. Cook over hot coals, preferably covered, until the kebabs are cooked through, about 2-3 minutes on each side.

  5. Serve the cod, tuna and salmon steaks kebabs immediately, garnished with basil sprigs.

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