This is an easy protein to prepare alongside with our vegetables. We use local products as much as possible, but in the summer fish is a great entree. Look for wild-caught sustainable fish if you can. Here tuna is pressed in garlic breadcrumbs. Any fish that can be cubed will work for this recipe like swordfish. You can also use this for shrimp. A perfect pair to grilled veggies and salads! Start with fresh breadcrumbs and minced garlic. You can also add fresh herbs if you get any in your CSA Share box! Parsley would be wonderful here.
Mix garlic and bread crumbs together. Cut fish into one inch cubes and carefully skewer with metal skewersor wooden skewers that have been soaked at least one hour. Season with salt and pepper. Press each side of of the tuna into the breadcrumb mixture.
Brush grill grates or grill pan with canola oil and heat to medium high heat. Grill tuna skewers about 4 minutes per side, if the breadcrumbs start to burn move to a cooler part of the grill.
Fish Skewers (makes 2 – 3 skewers, double if necessary)
1 lb tuna (or swordfish or shrimp)
1/2 cup breadcrumbs
1 clove garlic minced
salt + pepper
Combine garlic and breadcrumbs. Cut fish into one inch cubes, then skewer onto metal skewers or wooden skewers that have been soaked for at least an hour. Sprinkle fish with salt and pepper.
Heat grill or grill pan to medium high heat. Grill tuna about 4 minutes per side until golden grown. If breadcrumbs start burning, move to a cooler part of the grill until cooked through.
Variations. Use gluten-free bread. Add fresh minced herbs like parsley, thyme, or rosemary to breadcrumbs.
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