Tuna and Prawn Kebabs

We are having fish and other seafood for almost two weeks now. Mica was already asking why we are having fish almost every day. I simply replied to her that it is healthy to eat fish. Why? because we get addicted to it, not because we just feel like it.

I try to make the most out of the seafood and create some delicious Pinoy recipes not limited to frying. On the first week, we bought about a kilo of squid, shrimp, hasa-hasa, tambakol and tuna from Sharjah fish market where it is cheaper and fresh (I will tell you about Sharjah fish market in my next post and why having a suki is good). I cooked adobong pusit, sinigang na hipon, sweet chili shrimps, fried hasa-hasa with matching sauteed tomato with egg and chili tambakol with coconut milk while the tuna was intended for grilling. I found a good recipe for tuna marinade.

For 1 1/2 kilo of Tuna

2 tbsp of onions

2 cloves of garlic

salt and pepper

dried or fresh rosemary herb

olive oil

Pureed the ingredients above in a blender pouring the olive oil as you do it. Add it to evenly cut cubes of tuna meat and vegetables including green capsicum, tomatoes, onions and button mushroom, refrigerate for an hour or overnight before grilling

Grill until cooked and serve with rice and chili lemon/calamansi soy sauce.

On the second week, we bought a kilo of medium-sized prawn, tilapia, one big size milkfish, squid, and galunggong. I stuff the tilapia with tomatoes, onions and fresh parsley, salt, and pepper and grilled it. The milkfish became (daing na bangus) butterfly fish marinated in garlic, vinegar, salt and pepper and fried later on. The medium sized prawn was our dinner last night which was also grilled. I don't have a photo of it though.

To prepare the prawn, remove the heads and skin leaving just the tail, slit and remove the abdominal segment.

In the marinade goes paprika, salt and pepper, dried rosemary herb, and Worcestershire sauce. If you have time, refrigerate for an hour or overnight. Since we are so hungry when we reached home yesterday I immediately put the skewers on the grill.

Thread in the skewer with tomatoes and green capsicum ( you can also add button mushrooms and sweet onions), grill both sides for total of 10-15 minutes until done, don't overcook to keep prawn tender and succulent.

Serve with rice and chili lemon/calamansi soy sauce or with Maggi savor.

These recipes are good for grilling and you can take to the park for celebrating Eid with your friends and family.