Grilled fish skewers

Ingredients for 2 servings:

• 200 g fish fillet(s) (pollock fillet)
• 300 g king prawns
• 1 garlic clove(s)
• 2 tbsp white wine
• 1 tbsp lemon juice
• 3 tbsp oil
• ½ tsp coriander
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Wash the pollock fillet and cut into pieces. Remove the shrimp from their shells and remove the intestines. I usually keep it simple and use peeled frozen shrimp. The original recipe also calls for mussel meat on the skewers. However, since that’s not so easy to find and quite expensive, I usually leave it out. Now simply thread the fish and shrimp alternately onto grill skewers or wooden skewers. For the marinade, peel the garlic clove and then chop or press it. In a bowl, mix the garlic, white wine, lemon juice, oil, salt, pepper, and coriander. Place the skewers in a bowl and pour the marinade over them. Then let it marinate in the refrigerator for about 1 hour. To grill, place the skewers on an aluminum tray, turning them several times. Be careful, the fish cooks very quickly! Brush it with marinade while grilling to prevent it from drying out. Garlic sauce and bread go very well with this.