Best 6 Grilled Fish Kebobs With Parsley And Garlic Butter Recipes

Grilled fish kebobs are a simple and delicious way to enjoy fresh fish. The parsley and garlic butter adds a flavorful touch to the fish, and the kebobs can be easily cooked on a grill or in the oven. Whether you're looking for a light and healthy meal or a hearty and satisfying dinner, grilled fish kebobs with parsley and garlic butter are sure to please.

Here are our top 6 tried and tested recipes!

GRILLED CLAMS WITH GARLIC BUTTER

Grilled Clams with Garlic Butter image

This dish has a flavor so exquisite that it defies this very simple preparation. Once people taste these clams, they can never get enough. We have served this appetizer at Summer Shack since the day we opened and it is still one of our very best sellers. Grilled Clams are best made with small, special count littlenecks (about 1 1/2-inches wide). It's really easy, you put the clams directly over the hot fire and as soon as the shells pop open, you must take them off the grill or they will burn right through the shells. Place them right onto a bed of rock salt to hold them steady and spoon a few drops of sauce on each clam. If you are using a Great Grate, you can just remove the grate; no rock salt is needed. For equipment you will need a grill, grill brush and a pair of long tongs. The "Great Grate" is optional, but makes the job much easier.

Provided by Food Network

Categories appetizer

Yield 4 to 6 servings as an appetizer

Number Of Ingredients 7

Ingredients

1 1/2 pounds littleneck clams, well scrubbed (about 24)
8 tablespoons cold, unsalted butter, cut into small pieces, divided
4 large garlic cloves, minced (about 3 tablespoons)
1/4 cup white wine
1/4 cup heavy cream
2 tablespoons minced chives
Kosher or sea salt and freshly ground black pepper

Steps:

Preheat a grill or Great Grates over medium heat.
Scrub and rinse the clams. Keep refrigerated until ready to use.
Melt 3 tablespoons butter in a 1-quart saucepan over low heat until it is foamy. Add the garlic and saute, stirring, until it is fragrant but does not color, about 30 seconds. Add the white wine and heavy cream, increase the heat to medium-high and reduce by half, about 8 minutes. Add the remaining butter 1 piece at a time, whisking constantly, until the sauce is shiny, emulsified, and thick enough to coat the back of a spoon. Remove the saucepan from the heat. Add the chives and season with salt and pepper. Keep the sauce warm until ready to serve.
Set up the littleneck clams on the grill or Great Grates or place them directly on the grill. Cook the clams without turning them. As soon as the clams pop open, after 8 to 10 minutes, transfer them carefully with tongs to a platter (or plates) of rock salt. If you are using a Great Grate, this won't be necessary. Use the tongs to pry off the top shells. Spoon 1 teaspoon sauce over each clam and serve immediately.

GRILLED FISH KABOBS WITH CHERRY TOMATOES

Grilled Fish Kabobs with Cherry Tomatoes image

Generous chunks of swordfish and salmon line up with cherry tomatoes in this easy seafood dinner recipe. Basil oil provides the extra flavor for the grilled kebobs.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 30m

Number Of Ingredients 7

Ingredients

1 pound skinless swordfish
1 pound skinless salmon
24 cherry tomatoes
1 cup lightly packed fresh basil
1/2 cup olive oil
1 clove garlic
Salt and pepper

Steps:

Heat grill to high. Cut swordfish and salmon into 24 cubes (about 1 1/2 inches each); thread against the grain on 8 skewers, alternating with tomatoes.
In a blender, puree basil, oil, and garlic until smooth. Season with salt and pepper. Reserve half.
Brush kabobs with half of basil oil; season with salt and pepper. Grill until fish is opaque, 6 to 10 minutes, turning occasionally. With a clean brush, coat kabobs with reserved basil oil. Serve immediately.

GRILLED FISH WITH LEMON PARSLEY BUTTER

Grilled Fish With Lemon Parsley Butter image

Another great way to serve fish. I have used all different types of white fish so use your favorite.

Provided by mommyoffour

Categories Very Low Carbs

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

nonstick cooking spray
6 tablespoons butter
3 tablespoons parsley, finely chopped
1 teaspoon lemon zest, finely grated
1/2 teaspoon salt
1/2 teaspoon dried rosemary
6 (6 ounce) white fish fillets (white fish)
3 medium lemons, halved

Steps:

Preheat grill to medium-high heat.
Coat cold grill rack with cooking spray; place over heat.
Combine butter, parsley, lemon zest, salt and rosemary in small bowl; set aside.
Coat fish with cooking spray; place on grid.
Grill, uncovered, 3 minutes.
Turn; grill 2 to 3 minutes longer or until opaque in center.
To serve, squeeze juice from 1 lemon half evenly over each fillet.
Top with equal amounts of parsley mixture.

Nutrition Facts : Calories 268.1, Fat 14, SaturatedFat 7.8, Cholesterol 145.4, Sodium 401.8, Carbohydrate 6, Fiber 2.7, Protein 32.2

SPICY FISH KEBOBS

Spicy Fish Kebobs image

A Moroccan-inspired recipe to use pieces of firm, fatty fish.

Provided by JOHNTHEBEAR

Categories Tuna Recipes

Time 1h30m

Yield 3

Number Of Ingredients 12

Ingredients

¼ cup olive oil
1 lemon, juiced
6 cloves garlic
2 tablespoons harissa (red pepper paste)
1 teaspoon ground cumin
½ teaspoon freshly ground black pepper
salt to taste
1 ⅓ pounds 1-inch-thick tuna, skin removed and flesh cut into 30 cubes
1 red bell pepper - seeds and ribs removed and pepper cut into 15 squares
1 yellow bell pepper - seeds and ribs removed and pepper cut into 15 squares
1 large red onion, cut into wedges and layers separated
6 skewers

Steps:

Blend olive oil, lemon juice, garlic, harissa, cumin, black pepper, and salt together in a blender or food processor until marinade is smooth. Place tuna in a bowl and pour marinade over tuna; toss to coat. Marinate in the refrigerator for at least 1 hour.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Thread 1 piece tuna, 1 piece red bell pepper, 1 piece yellow bell pepper, and 1 piece onion onto 1 skewer; repeat 4 times. Repeat with remaining ingredients using the remaining 5 skewers.
Cook skewers on grill until fish flakes easily with a fork, about 10 minutes.

Nutrition Facts : Calories 510.7 calories, Carbohydrate 12.8 g, Cholesterol 77.1 mg, Fat 28.7 g, Fiber 2.3 g, Protein 48.9 g, SaturatedFat 5.1 g, Sodium 190.8 mg, Sugar 4.8 g

SWORDFISH KEBABS WITH GARLIC PARSLEY SAUCE RECIPE

Swordfish Kebabs with Garlic Parsley Sauce Recipe image

Provided by mschweickert

Number Of Ingredients 12

Ingredients

1 1/2 lbs swordfish steaks, cut into 1 1/2-inch cubes
2 zucchini, peeled into ribbons
12 oz. baby purple potatoes, parcooked in boiling salted water, 3 minutes
1 red onion, cut into wedges
salt and pepper
2 lemons, halved crosswize
Sauce
1 cup packed fresh parsley
1 Tbsp. minced fresh garlic
1/4 tsp each salt, pepper, red pepper flakes
1/4 cup olive oil
2 Tbsp white wine vinegar

Steps:

Preheat grill to medium. Brush grill grate with oil. For the kebabs, thread swordfish, zucchini, potatoes, and onion onto skewers; coat with nonstick spray and season with salt and pepper. Grill kebabs, covered, until fish is cooked through, 6 minutes, turning halfway through. Grill lemons, covered, cut sides down, until charred, 2 minutes; juice two halves and set aside remaining halves. For the sauce, mince parsley, garlic and seasonings in a food processor. Add oil, vinegar and 2 Tbsp. grilled lemon juice and process until combined. Brush kebabs with sauce. Serve kebabs with remaining sauce and lemon halves.

GRILLED FISH WITH GARLIC, WHITE WINE AND BUTTER SAUCE

Grilled Fish With Garlic, White Wine and Butter Sauce image

Recipe Adapted from Chef Bobby Flay - Food Network. An excellent recipe to prepare fish or shrimps over cooked pasta with a delicious taste.

Provided by pink cook

Categories Very Low Carbs

Time 1h

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup dry white wine
2 shallots, minced
2 garlic cloves, crushed and finely chopped
1/4 cup unsalted butter, room temperature
1 teaspoon fresh parsley, finely chopped
2 (8 ounce) white fish fillets
2 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

In a small pot, whisk together white wine, shallots and garlic.
Cook over high heat until reduced to half. Remove from heat, cool slightly. When mixture is warm, cut in butter and whisk together. Add parsley and season with salt and pepper.
Cover with plastic wrap and refrigerate for at least 30 minutes. Bring to room temperature before grill them. Heat grill over high heat.
Brush fillets with olive oil and season with salt and pepper. Grill fish for 4 minutes per side, or until golden brown and fish flakes easily with a fork.
Place fish in plates and top with the butter sauce. Serve immediately over warm pasta or with shrimp instead of fish, if you prefer.
Thanks for your reviews and suggestions to correct this recipe.

Tips:

Choose the right fish: Firm-fleshed fish like salmon, tuna, or swordfish are ideal for kebabs as they hold up well on skewers.
Cut the fish into uniform pieces: This ensures even cooking.
Marinate the fish: Marinating the fish in a mixture of olive oil, herbs, and spices adds flavor and moisture.
Use metal skewers: Metal skewers conduct heat better than wooden skewers, resulting in more evenly cooked fish.
Soak the skewers in water: This prevents them from burning on the grill.
Preheat the grill: A hot grill will sear the fish quickly, preventing it from drying out.
Cook the fish over medium heat: This allows the fish to cook through without burning.
Baste the fish: Basting the fish with melted butter or marinade during grilling keeps it moist and flavorful.
Cook until the fish is opaque and flakes easily: Overcooking will dry out the fish.

Conclusion:

Grilled Fish Kebabs with Parsley and Garlic Butter is a simple yet flavorful dish that is perfect for summer grilling. The kebabs are easy to make and can be customized with your favorite fish, vegetables, and herbs. Serve them with a side of rice or grilled vegetables for a complete meal.