Fish and Zucchini kebabs on raw tomatoes

Grilled Zucchini croquettes, pieces of Yellowtail, fillets of sardine and mussels: all breaded in grits, Fried and served with a tomato sauce and Basil. A perfect finger food for an evening drink or a meal with friends, But even a main course complete and fun, you will definitely enjoy even the smallest. Easy to prepare, also ahead, must be freshly fried and served hot.

Ingredients for 4 people:

  • 8 mussels
  • 8 sardines or anchovies
  • 200 grams of Yellowtail
  • salt and pepper
  • grits as required for Breading
  • peanut oil to fry

Zucchini meatballs

  • 1 green Zucchini
  • 2 slices of sandwich bread
  • whole milk as required
  • 30 grams of grated pecorino cheese
  • fresh basil as required
  • salt and pepper
  • an egg

for the sauce

  • 3 medium-sized tomatoes
  • salt to taste
  • fresh basil as required
  • extra virgin olive oil as required

For the skewers: wash and clean the mussels and have them open in a pan. Once you are open, remove them from the shells and set aside. Clean the sardines by removing the backbone and opening them to book and get rid of the scales and the central spine on the back. Dice the amberjack carefully removing Central bone and skin and any plugs.

Zucchini meatballs, wash and remove the estremmità to Zucchini, then grattugiarla and put it in a colander with a pinch of salt, covered by a weight, for at least an hour. In this way will lose part of the vegetation water. Put the bread in a bowl with a little’ of milk to soften it and chop the Basil.

Squeeze the zucchini so that it is as dry as possible and put it into a bowl: combine the sliced bread also wrung, the egg, pecorino, Basil, salt and pepper. Form round balls and dip in lightly salted grits.

Go lightly salted sardines in semolina also roll them up and place them on a skewer. Breading in durum mussels and pieces of Yellowtail. Fried in cottonseed oil arachine Zucchini meatballs, then the sardines (Once you remove the skewer fried), the amberjack and mussels. Insert in each skewer 2 fillets of sardines, 2 cubes of Yellowtail, 2 mussels and Zucchini meatballs 2.

PEAR salsa, Peel the tomatoes and cut them into cubes: put them to soak a few minutes in a bowl with oil, salt and fresh chopped Basil. Serve the kebabs with the raw tomato.

THE PAIRING: With this dish we recommend a white wine produced in Sardinia, in the area of Parteolla, in the province of Cagliari. We chose Entemari, produced by wineries Pala di Serdiana, with scents of Apple and vegetables, Dry Taste, round and round. Serve chilled between 11 and 13 degrees.

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Maurizia Le Ricette del Pozzo Bianco August 7, 2013 at 10:19

A set of very interesting ingredients….. and a very nice presentation!

Sicilians creative in the kitchen August 7, 2013 at 13:46

Hi Maurizia, Dear. The dish is very easy. Try it this summer…

Valentina August 6, 2013 at 21:11

Wow I love it! A perfect match, must try! Many kisses and congratulations, ADA, have a good evening! 🙂 :**

Sicilians creative in the kitchen August 6, 2013 at 23:41

Hello Darling, Thanks!But how do you find always some’ time for myself…


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