BBQ Fish skewers with grilled vegetables and salsa verde

  • 4 persons
  • cooking time:40 minuten
  • difficulty


  • 9-ounce yellowfin fillet, in cubes of 0.8 - 1.2 inch.
  • 9-ounce fillet of swordfish, in cubes of 0.8 - 2.1 inch
  • 3 red peppers
  • 1 green pepper
  • 1 yellow pepper
  • 1 aubergine, in slices
  • 1 zucchini, in slices
  • 1 clove garlic
  • 1 tsp. mustard
  • 1 tbsp capers, finely chopped
  • 2/3 cup olive oil, extra virgin
  • handful of fresh leaf parsley, finely chopped
  • handful of fresh basil, finely chopped
  • 1 tbsp red wine vinegar
  • few drops of lemon juice
  • salt and pepper

How to prepare

Fishy summer inspiration: these BBQ fish skewers of yellowfin tuna and swordfish fillet with a fresh salsa verde. Served with grilled paprika, eggplant and zucchini. Several fish species can be used for fish skewers. Just make sure you choose fish with firm meat, so that the skewers remain intact on the barbecue.


  • 1 Preheat the barbecue (or grill pan on high heat) well.
  • 2 In a bowl, dice the fish fillets with 3 tablespoons of olive oil and season to taste with salt and pepper. Cut 1 red pepper, the green and yellow peppers, remove the seeds and cut the peppers into 'squares' the same size as the fish cubes. Leave to marinate well in the olive oil.
  • 3 Cut the remaining 2 red peppers into quarters and remove the seeds. Place the peppers on the fire until the outside is well scorched.
  • 4 Sprinkle the eggplant and zucchini on both sides with salt and pepper. Roast them on the barbecue on both sides until beautiful grill stripes appear. Remove the vegetables from the barbecue and leave to cool. Remove the skin from the peppers and cut into strips. Place the grilled vegetables in a bowl. Add some olive oil and season to taste with salt and pepper.
  • 5 Mix for the salsa the garlic, mustard and capers. Add the olive oil and mix again. Add the parsley, basil, red wine vinegar and some drops of lemon juice. Mix well and season to taste with salt and pepper. You can make the sauce more creamy by adding extra olive oil and make it less sour by adding some sugar.
  • 6 Thread the pieces of peppers and cubes of fish on skewers. Start with a paprika, then a piece of fish, then paprika, then fish and so on. Vary the colour and type of fish so that it looks nicely coloured. Cut away any protruding peppers.
  • 7 Grill the skewers on all sides for 1-2 minutes so that they are nicely roasted on the outside but still soft and smooth on the inside.
  • 8 Remove the skewers from the fire and place them on a shelf or plate. Drizzle some sauce on top and serve the rest of the sauce next to it. Serve the fish skewers with the grilled vegetables.