Serve up Village Harvest Lemon Rice with Turmeric along with spicy fish skewers and grilled eggplant steaks for a quick and filling meal.
You will need:
For the marinade,
Olive oil - ½ cup
Lemon juice - 3 tbsp
Red chili powder - 1 tbsp
Cumin powder - 1 tsp
Turmeric powder - ½ tsp
Garlic powder - ½ tsp
Salt - to taste
For spicy fish skewers,
Firm white fish - 1 lb (cod, tilapia, bass, halibut, etc)
Green bell pepper - 1
Red onion - 1, small
For grilled eggplant steaks,
Eggplant - 1, large
Onion - ½ cup, chopped
Tomato - 1, chopped
Saranno pepper - 1, sliced
Cilantro leaves - 1 tbsp, chopped
To serve on the side,
Village Harvest Origins Collection lemon rice with turmeric - 2 pouches
How to:
Spice Marinade: Whisk together the marinade ingredients in a bowl and set aside. If you are using wooden skewers, make sure to soak them in water for 10 minutes.
Spicy Fish Skewers: Pre-heat the oven to 400 deg.F. Line a large rimmed baking sheet with parchment paper and set aside.
Slice the fish, peppers and onion into thick cubes and add them to a mixing bowl. Tip in half of the prepared spice marinade and mix to coat the fish and vegetables well. Rest for 10 minutes.
Thread the fish and vegetables alternately on to the skewers (4-6), then place them on the lined baking sheet. Bake for 12-15 minutes, turning the skewers over once midway through the baking time. If you like, you can turn on the broiler for the last 2 minutes of cooking to get a char on the fish. Do not overcook or the fish will get tough.
Grilled Eggplant Steaks: While the fish is in the oven, slice the eggplant into thick steaks and coat them liberally on all sides with the leftover spice marinade.
Heat a large grill pan on the stovetop till almost smoking. Place the eggplant slices in a single layer and cook for 3-4 minutes on one side. Gently flip with a spatula and cook the other side.
Remove eggplant to a serving platter and top with chopped onions, tomatoes, peppers and cilantro.
Serving: Prepare Village Harvest lemon rice with turmeric as per package instructions. Remove to a bowl and serve immediately along with fish skewers and eggplant steaks.
Notes:
1. Use a cast iron grill pan for best results. It heats up evenly, cooks fast and will give the eggplant perfect grill marks. 2. You can also cook the fish and eggplant on an outdoor grill, if you have one. 3. With a little bit of multi-taking, you can have the fish in the oven and the eggplant on the stovetop at the same time, letting you serve them both fresh and hot.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2018/05/10/spicy-fish-skewers-grilled-eggplant-steaks/