By ChinRes 
White fish kebabs that have been grilled are infused with a vibrant and flavorful taste thanks to a marinade that is made up of chopped onion, lime, and turmeric.
The meaty texture of firm white fish, such as halibut and swordfish, makes them an excellent choice for skewering and grilling. The fish in Louisa Shafia’s dish is infused with a delicate floral scent and a hint of sweetness thanks to a marinade that is composed of shredded onion, lime juice, and turmeric. Dried lime, which is often referred to as black lime, is a prominent condiment used in Persian cuisine.
It has a sharp and citrusy flavor. Despite the fact that the kebabs would still be great even without it, the fact that it provides an additional blast of brightness and complexity makes this a strong spice that is worth getting your hands on.
Ingredients
- White fish fillets, skinless and firm, weighing 1 and a half pounds (such as halibut, swordfish, or striped bass), cut into pieces of 2 inches in length
- It is optional to use one tablespoon of powdered dry lime, such as Sadaf kind.
- kosher salt, 1 and a half tablespoons, plus more salt to taste
- 1 teaspoon of ground black pepper
- a single teaspoon of crushed red pepper 1
- 1/2 milligram of ground Turkish Turmeric
- a single white onion, peeled and cut in half
- Extra-virgin olive oil, three teaspoons, plus additional olive oil for the grill
- the juice of six tablespoons of fresh lime, split, along with lime wedges for serving (about three limes)
- the melting of three tablespoons of unsalted butter
- four metal skewers measuring ten inches in length
- The following ingredients are recommended for serving: lavash, sumac, plain whole-milk yogurt, and fresh mixed herbs (including cilantro, parsley, basil, dill, and mint).
Directions
Step 1: Fish, powdered dried lime (if using), salt, black pepper, red pepper, and turmeric should be mixed together in a big dish before being presented to the fish.
Step 2: A box grater with wide holes should be used to grind one half of an onion. Slice the remaining half of the onion very thinly and keep it away for serving. The shredded onion should be gathered into a double layer of paper towels, and as much moisture as possible should be squeezed out.
To ensure that the fish is evenly coated in the marinade, add chopped onion, olive oil, and three tablespoons of lime juice to the bowl containing the fish. Place the dish in the refrigerator for half an hour with the lid on.
Step 3: Preheat the grill to a medium-high temperature (between 400 and 450 degrees Fahrenheit). In the meantime, in a separate dish, combine the melted butter, the remaining three tablespoons of lime juice, and one teaspoon of salt to taste. Set this mixture aside. Fish should be threaded onto skewers, with a gap of half an inch between each individual piece.
Step 4: Skewers should be placed on grates that have been greased. For eight to ten minutes, grill the fish with the lid off, flipping it regularly and basting it with the butter mixture during the last two minutes of cooking. This should be done until the fish is opaque, cooked all the way through, and easily flaked with a fork. The skewers should be removed from the grill and basted with the remaining butter mixture.
Step 5: Include sliced onion, lime wedges, lavash, sumac, yogurt, and herbs on the skewers that have been kept for serving.