Grilled Fish and Shrimp Skewers with Avocado Salad by @louloukitchen_

Name: Grilled Fish and Shrimp Skewers with Avocado Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Ingredients: 150 g Salmon fillet, cut into large pieces; 150 g Cod fillet, cut into large pieces; 100 g Zucchini small, white; 30 g Dried Tomatoes a few; 15 ml Olive Oil for the marinade; 15 ml Soy Sauce for the marinade; 5 ml Honey for the marinade; Zaatar for the marinade; 230 g Shrimp raw, peeled; 0.5 g Espelette Pepper; 15 ml Lemon Juice; 120 g Pineapple a few pieces; 35 g Red Onion alternated on skewers with shrimp and pineapple; 150 g Avocado for the salad; 150 g Cucumber for the salad; Cebettes spring onions, for the salad; 100 g Mango for the salad; 30 ml Passion Fruit used as sauce for the salad; 1.5 g Salt for the salad

30 min

2 servings

🐟

150 g

Salmon

🐟

150 g

Cod

🥒

100 g

Zucchini

🍅

30 g

Dried tomatoes

🫒

15 ml

Olive oil

🥢

15 ml

Soy sauce

🍯

5 ml

Honey

🫙

Zaatar

🦐

230 g

Shrimp

🌶️

0.5 g

Espelette pepper

🍋

15 ml

Lemon juice

🍍

120 g

Pineapple

🧅

35 g

Red onion

🥑

150 g

Avocado

🥒

150 g

Cucumber

🧅

Cebettes

🥭

100 g

Mango

🍎

30 ml

Passion fruit

🧂

1.5 g

Salt

Cut
- salmon fillet
- cod fillet
Cut the salmon fillet and cod fillet into large, even cubes.
Mix
- olive oil
- soy sauce
Mix olive oil, soy sauce, honey, and za'atar in a mixing bowl.
Coat
- salmon fillet
- cod fillet
- olive oil
Coat the salmon fillet and cod fillet cubes with the marinade.
Cut
- white zucchini
- sun-dried tomatoes
Cut the white zucchini and sun-dried tomatoes into skewer-sized pieces.
Thread
- salmon fillet
- cod fillet
- white zucchini
Thread salmon fillet, cod fillet, white zucchini, and sun-dried tomatoes onto two skewers.
Mix
- raw peeled shrimp
- lemon juice
- Espelette pepper
Mix raw peeled shrimp with lemon juice and Espelette pepper in a second mixing bowl.
Cut
- pineapple
- red onion
Cut pineapple and red onion into bite-sized pieces.
Step
- raw peeled shrimp
- pineapple
- red onion
Alternate raw peeled shrimp, pineapple, and red onion on two skewers.
Preheat
Preheat the electric barbecue grill with its lid closed.
Grill
- salmon fillet
- cod fillet
- raw peeled shrimp
Grill all skewers for 8 to 10 minutes with the lid closed.
Dice
- avocado
- cucumber
- mango
Dice avocado, cucumber, mango, and spring onions.
Toss
- avocado
- cucumber
- mango
Toss the diced salad ingredients with passion fruit juice, olive oil, and salt.
Serve
- salmon fillet
- cod fillet
- raw peeled shrimp
Serve the grilled skewers alongside the avocado salad.

Grilled Fish and Shrimp Skewers with Avocado Salad by @louloukitchen_

30 min

2 servings

🐟

150 g

Salmon

🐟

150 g

Cod

🥒

100 g

Zucchini

🍅

30 g

Dried tomatoes

🫒

15 ml

Olive oil

🥢

15 ml

Soy sauce

🍯

5 ml

Honey

🫙

Zaatar

🦐

230 g

Shrimp

🌶️

0.5 g

Espelette pepper

🍋

15 ml

Lemon juice

🍍

120 g

Pineapple

🧅

35 g

Red onion

🥑

150 g

Avocado

🥒

150 g

Cucumber

🧅

Cebettes

🥭

100 g

Mango

🍎

30 ml

Passion fruit

🧂

1.5 g

Salt

Preparation Steps

Step 1/13
Cut the salmon fillet and cod fillet into large, even cubes.
🐟salmon fillet
🐟cod fillet
🔪chef's knife
🪵cutting board
Step 2/13
Mix olive oil, soy sauce, honey, and za'atar in a mixing bowl.
🫒olive oil
🥢soy sauce
🍯honey
🫙za'atar
🥣mixing bowl
🥄measuring spoon
Step 3/13
Coat the salmon fillet and cod fillet cubes with the marinade.
🐟salmon fillet
🐟cod fillet
🫒olive oil
🥢soy sauce
🍯honey
🫙za'atar
🥣mixing bowl
Step 4/13
Cut the white zucchini and sun-dried tomatoes into skewer-sized pieces.
🥒white zucchini
🍅sun-dried tomatoes
🔪chef's knife
🪵cutting board
Step 5/13
Thread salmon fillet, cod fillet, white zucchini, and sun-dried tomatoes onto two skewers.
🐟salmon fillet
🐟cod fillet
🥒white zucchini
🍅sun-dried tomatoes
🍢skewers
Step 6/13
Mix raw peeled shrimp with lemon juice and Espelette pepper in a second mixing bowl.
🦐raw peeled shrimp
🍋lemon juice
🌶️Espelette pepper
🥣mixing bowl
Step 7/13
Cut pineapple and red onion into bite-sized pieces.
🍍pineapple
🧅red onion
🔪chef's knife
🪵cutting board
Step 8/13
Alternate raw peeled shrimp, pineapple, and red onion on two skewers.
🦐raw peeled shrimp
🍍pineapple
🧅red onion
🍢skewers
Step 9/13
Preheat the electric barbecue grill with its lid closed.
🧤heat-resistant gloves
Step 10/13
Grill all skewers for 8 to 10 minutes with the lid closed.
🐟salmon fillet
🐟cod fillet
🦐raw peeled shrimp
🥒white zucchini
🍅sun-dried tomatoes
🍍pineapple
🧅red onion
🥢tongs
🧤heat-resistant gloves
Step 11/13
Dice avocado, cucumber, mango, and spring onions.
🥑avocado
🥒cucumber
🥭mango
🧅spring onions
🔪chef's knife
🪵cutting board
Step 12/13
Toss the diced salad ingredients with passion fruit juice, olive oil, and salt.
🥑avocado
🥒cucumber
🥭mango
🧅spring onions
🍎passion fruit juice
🫒olive oil
🧂salt
🥣mixing bowl
Step 13/13
Serve the grilled skewers alongside the avocado salad.
🐟salmon fillet
🐟cod fillet
🦐raw peeled shrimp
🥑avocado
🥒cucumber
🥭mango
🧅spring onions
🥢tongs

Composition

Ingredients

Types

Fats and Oils, Condiments, Sweeteners, Herbs and Spices, Fruits, Vegetables, Seasonings

Ingredients

Salmon, Cod, Zucchini, Dried tomatoes, Olive oil, Soy sauce, Honey, Zaatar, Shrimp, Espelette pepper, Lemon juice, Pineapple, Red onion, Avocado, Cucumber, Cebettes, Mango, Passion fruit, Salt

Notes

Salmon (fillet, cut into large pieces), Cod (fillet, cut into large pieces), Zucchini (small, white), Dried tomatoes (a few), Olive oil (for the marinade), Soy sauce (for the marinade), Honey (for the marinade), Zaatar (for the marinade), Shrimp (raw, peeled), Pineapple (a few pieces), Red onion (alternated on skewers with shrimp and pineapple), Avocado (for the salad), Cucumber (for the salad), Cebettes (spring onions, for the salad), Mango (for the salad), Passion fruit (used as sauce for the salad), Salt (for the salad)

Allergens

Soy, Gluten

Dietetics

Dietary regimen

Pescatarian, Dairy-free

Calories

570 kcal

Macro nutrients

Protein: 51g, Carbohydrates: 31g, Fat: 27g, Fiber: 8g, Sugars: 20g

Nutritional Information

Minerals

Potassium: 1120mg, Sodium: 810mg, Iron: 3.2mg, Magnesium: 92mg

Vitamins

Vitamin C: 68mg, Vitamin A: 190µg, Vitamin B12: 5.8µg, Vitamin D: 13µg

Preparation

Time Information

Preparation

20 minutes

Cooking

10 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

skewers, mixing bowl, chef's knife, cutting board, measuring spoon, tongs, heat-resistant gloves

Appliances

to inform

Type

Type Of Dish

Main Course, Salad

Occasions

Lunch, Dinner, Outdoor dining, Summer meal

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

French, Mediterranean

Geographic

France, Paris

Various

Aspect

Texture

Tender, Juicy, Crisp, Creamy

Flavors

Smoky, Sweet, Tangy, Umami, Spicy, Herbal

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave seafood in warm conditions), fridge : 2 days (Store cooked skewers and salad separately in airtight containers,Keep at 4°C or below), freezer : 2 months (Freeze cooked fish and shrimp skewers without salad,Use an airtight freezer-safe container)

150 g

Salmon

150 g

Cod

100 g

Zucchini

30 g

Dried tomatoes

15 ml

Olive oil

15 ml

Soy sauce

5 ml

Honey

Zaatar

230 g

Shrimp

0.5 g

Espelette pepper

15 ml

Lemon juice

120 g

Pineapple

35 g

Red onion

150 g

Avocado

150 g

Cucumber

Cebettes

100 g

Mango

30 ml

Passion fruit

1.5 g

Salt

150 g

Salmon

150 g

Cod

100 g

Zucchini

30 g

Dried tomatoes

15 ml

Olive oil

15 ml

Soy sauce

5 ml

Honey

Zaatar

230 g

Shrimp

0.5 g

Espelette pepper

15 ml

Lemon juice

120 g

Pineapple

35 g

Red onion

150 g

Avocado

150 g

Cucumber

Cebettes

100 g

Mango

30 ml

Passion fruit

1.5 g

Salt

Preparation Steps

Step 1/13

Step 2/13

Step 3/13

Step 4/13

Step 5/13

Step 6/13

Step 7/13