Fish skewers with Worcestershire sauce

Name: Fish skewers with Worcestershire sauce
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Ingredients: Tuna 10.5 oz; Prawns 8; Anchovies (8 fillets) 4.6 oz; Worcestershire sauce 2 ¾ tbsp; Wildflower honey ½ cup; Dry white wine 1.4 oz; Orange peel 1; Extra virgin olive oil 3 tbsp; Black pepper to taste; Fine salt to taste; Cucumbers 2; Lemons 1; Pane rustico bread 2 slices; Mint 6 leaves; Worcestershire sauce 1 spoonful; Extra virgin olive oil 1 spoonful; Fine salt to taste; Black pepper to taste

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526

Calories per serving

Lactose Free

Energy Kcal 526
Carbohydrates g 53.3
of which sugars g 37.2
Protein g 29.6
Fats g 20.9
of which saturated fat g 4.93
Fiber g 4.5
Cholesterol mg 129
Sodium mg 705

Difficulty: Easy
Prep time: 40 min
Cook time: 10 min
Makes: 4 pieces
Cost: High

PRESENTATION

Fish skewers with a dash of British flair and that real Mediterranean twist? Seriously good stuff. You’ve got shrimp, tuna, and anchovies, all marinated in this Worcestershire sauce blend with honey and white wine. It’s like magic. The seafood gets so tender, with this really, really nice mix of sweet and tangy flavors. People go nuts for the kick in these grilled fish kebabs—a little smoky, a bit salty. So, so moist. You just don’t find that in other seafood skewers. And listen, the marinade makes each piece bold but not too much. The Worcestershire touch? Fresh and surprising, for sure. And look, the mix of seafood—rich tuna, briny anchovies, and shrimp—adds a little extra texture.

And here's the thing: these fish skewers are perfect for warm weather. And i mean, think laid-back gatherings or casual outdoor meals with family. Pair them up with a fresh panzanella salad. Pretty much a great idea—crispy bread, juicy tomatoes, and that crunch against the soft seafood. This texture contrast? Big reason for their popularity. Thing is, on cooler days, when grilling’s off the table, baking those marinated fish skewers with a gratin topping is a fantastic alternative. It adds a golden finish and a super satisfying crunch. Highlighting the versatility of these easy fish recipes.

So here's the deal: whether you’re grilling outside or cozy in your kitchen, these skewers slide right into any spread of grilled seafood recipes or summer salads. With tons of ways to prep them and the fusion of flavors they offer, they’ve become a go-to for quick, healthy fish meals that feel really special. For real. You’ll find every meal feels like a treat, whether you’re chilling outside or comfy inside. Can’t go wrong.

INGREDIENTS

526

Calories per serving

Ingredients for 4 skewers: Tuna 10.5 oz (300 g); Prawns 8; Anchovies 4.6 oz (130 g) - (8 fillets); Worcestershire sauce 2 ¾ tbsp (40 ml); Wildflower honey ½ cup (150 g); Dry white wine 1.4 oz (40 g); Orange peel 1; Extra virgin olive oil 3 tbsp (40 g); Black pepper to taste; Fine salt to taste

for the crunchy panzanella: Cucumbers 2; Lemons 1; Pane rustico bread 2 slices; Mint 6 leaves; Worcestershire sauce 1 spoonful; Extra virgin olive oil 1 spoonful; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Fish skewers with Worcestershire sauce

To prepare the fish skewers with Worcestershire sauce, first begin by How to Clean Anchovies. You can use gloves for these operations if you prefer: gently detach the head, and open one anchovy at a time like a book 1; remove the internal spine by running them under cold water 2 and lay them open in a baking dish 3.

Then proceed to the How to clean shrimp: detach the head 4, remove the legs and gently pull away the shell 5. Using a toothpick, also remove the internal intestine; then set these aside 6.

Take the tuna steak and cut it first into thick slices 7 and then into cubes 8, making 8 pieces. At this point, start assembling the skewers. Take a wooden skewer and thread a piece of tuna and a shrimp 9, letting them slide toward the end.

Then add another piece of tuna 10, a couple of anchovy fillets 11, and finish with a shrimp 12.

Repeat the same operation for the other skewers and place them in a large baking dish or a pan 13. Move on to the marinade: in a bowl, combine the honey, Worcestershire sauce 14, and white wine 15.

Also pour in the oil 16, grated orange zest 17, salt, and pepper. Mix everything with a whisk and pour the marinade over the skewers 18. Cover with plastic wrap and let marinate in the refrigerator for at least 20 minutes.

In the meantime, start preparing the crunchy panzanella, which you can serve as a side dish. Cut the slices of bread into cubes 19. Then, in a hot pan, pour the Worcestershire sauce and the oil 20. Add the bread cubes 21

and toast them for a few minutes until they are golden brown 22. Set aside and move on to trimming the cucumber. Then, peel the outer skin in strips lengthwise only in some areas 23 and cut it into thin slices 24.

Take the lemon, peel it raw, taking care to remove all the white part 25; then separate the segments 26. Transfer the cucumber slices into a bowl, along with the pan-toasted bread 27.

Add the lemon segments, fresh mint leaves 28, and season with salt, pepper, and a drizzle of oil 29. Then mix everything 30. The panzanella is ready.

Proceed to cook the skewers: drain them from the marinade and place them on a hot grill 31. Wait about 3 minutes, then turn them and finish cooking for another 3 minutes 32. Serve your skewers still hot, accompanied by the crunchy panzanella 33.

Storage

It is preferable to consume the skewers immediately after cooking. The skewers can be stored raw in the refrigerator for a maximum of one day, inside the marinade. The panzanella can also be stored in the refrigerator for up to two days, but it will be less crunchy.

Tip

These skewers can be made with various types of fish, thus respecting the seasonality of the catch; the result will still be effective. The dish can be made even fresher by pairing the skewers and panzanella with a natural Greek yogurt-based sauce.

For safe consumption of raw, marinated, or semi-cooked fish

Before consuming raw fish, marinated or not perfectly cooked, it is recommended to freeze for at least 96 hours at -0.4 °F in a domestic freezer marked with 3 or more stars, as per the Ministry of Health guidelines.

For the translation of some texts, artificial intelligence tools may have been used.