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Grilled Norwegian steelhead trout skewers

The perfect addition to any feast. Delicious on either the barbeque og pan-fried.

Cooking timeOver 60 min
Difficulty levelEasy



  • Crush the garlic. In a blender or food processor, pulse the parsley, garlic, crushed red pepper and olive oil to a thick puree. Season with salt and pepper and transfer to a bowl.
  • Cut the fish into 1 inch cubes. Thinly slice the zucchini lenghtwise on a mandoline and cut the shallot into small wedges.
  • Onto each of the skewers, alternately thread a piece of fish, a slice of zucchini, and shallot repeating until each skewer has 3 pieces of fish, 3 slices of zucchini and 2 pieces of shallot.
  • Season the skewers with salt and pepper and brush all over with the parsley sauce. Cover and refrigerate for 1 hour.
  • Light a grill or preheat a grill pan. Grill the skewers over moderate heat, turning, until the fish is lightly browned and cooked through, about 6 minutes. Transfer to a platter. Meanwhile, half the lemon crosswise and grill them cut side down, until charred, about 2 minutes.
  • Serve the skewers with the grilled lemon.