Lemon Garlic Fish
I want to make shish kabobs this weekend. I have a recipe for lemon garlic shrimp, but we don't eat shellfish. Can I substitute mahi mahi, salmon, or some other firm fish for the shrimp? Or will the lemon garlic marinade be best used on shrimp, and I should find another recipe?
Thank you.
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Yep - free to use it however... even chicken.
But do me this favor, (and I'm not accusing, just a general reminder for everyone) when you cook kabobs put all the ingredients of the same type on the same skewer. Onion cooks slower than cherry tomatoes, and mushrooms cook faster than bell pepper. To solve this put all your onion slices on one skewer, all your tomatoes on another, etc. and cook them for the appropriate length of time. Mixing and matching different ingredients on the same skewers looks pretty, but invariably will result in one ingredient burning or overcooking and another ingredient turning out raw or undercooked.
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re: E_M
You can move them to a cooler portion of the grill, yes, but do know that grilled vegetables are perfectly fine when served warm or even room temperature. What you don't want is for those tomatoes to burst on the grill and lose all those good juices! :-)
Tomatoes will cook much faster than mushrooms. Mushrooms don't require tons of time either, but more than tomatoes.
Onions and peppers are in the same category and tend to cook about the same amount of time.
I think you meant pre-boiled potatoes? If so, it really depends on how much they are pre-cooked, but they lie somewhere between the mushrooms and the onions/peppers.
For corn on the cob, it doesn't have to be obliterated. I had corn the other night from my grill that was grilled for only about 3 minutes. You can eat fresh summer corn on the cob raw if you want, really you just want it to be warmed up and achieve some grilled flavor.
Fish, beef, chicken will vary depending on the type of cut you are using and the thickness of the cut.
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re: E_M
Kabobs are a way to grill several smaller items with ease. Shish kabobs is a method, more than a dish. That's often why you see shrimp grilled on skewers. For example, cooking for two people you can easily grill 2 steaks because there is only 2 things to turn and keep track of. When grilling shrimp for two people you have 20 tiny things to turn and keep track of. Skewering those 20 shrimp groups them together and means that you can cook all those tiny things with more ease. Instead of flipping 20 shrimp individually, you flip a whole skewer of them.
http://en.wikipedia.org/wiki/Kebab
What exactly are you assembling after they are cooked? Are you cooking the ingredients on the grill, taking them inside, then re-assembling them on skewers? I suppose you can do that if you want, but it's really not necessary.
If you cut your vegetables in the right way, you don't have to worry about them falling through the grill grates. Slice onions in rounds, not chunks, for instance. Grill red bell peppers whole and uncut, char the skin until it turns black, and you have roasted red peppers. Peel off the skin by scraping it with a knife and then slice into the desired size.
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re: Shaw Oliver
I am trying to find a meal to cook outdoors that will accommodate a parent who thinks that vegetarian dishes are side dishes, a sibling who won't eat meat or wheat but likes fish, and another sibling who loves meat and thinks fish is gross. So, I found this: http://www.foodnetwork.com/recipes/bo...
If I cook them on the kabobs, then when I bring them inside (it's too hot to even eat outdoors) I'd have to take them off the kabobs and have the family re-assemble them, which seems silly. Or, I could take them off the kabobs and have the family put them into pita bread. Or...what else?
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re: E_M
I'm still not sure what you mean by "re-assembling" but here's what I would do. Cook the kebabs until the ingredients are done to your liking: mushrooms on one, tomatoes on another, fish on another, etc.
Take them off the grill and place them on a platter. Bring the whole thing inside and slide all the ingredients off the skewers (metal skewers are hot!). Slide the ingredients off either straight on to the same platter in little groups or slide them off into seperate bowls (if items touching is an issue). Serve them however you want. Alone as a grilled meat and veggie platter (maybe with some grilled bread?), over lettuce/greens and a vinaigrette as a "grilled" salad, with pita bread so you can make your own sandwich.
The options are endless but the idea is people can mix and match the ingredients they want so the one that thinks fish is gross doesn't have to put that on their plate.
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