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- 1.5 pounds of 1-inch thick skinless fish fillets or steaks
- 1 loaf crusty Italian bread
- 6 tablespoons good-quality olive oil
- 3 oranges
- If you’re using bamboo or wooden skewers, soak them in water for 30 minutes. Meanwhile, start the coals or heat a gas grill for medium-high cooking. Make sure the grates are clean.
- Cut fish and bread into 1- to 1½-inch cubes. Toss fish with 2 Tbsp of oil in one bowl and bread with remaining 4 Tbsp oil in another. Season with salt and pepper.
- Slice off peel at the top and bottom of an orange and set it, flat-side down, on a cutting board. Cut downward to remove peel, pith and membrane to reveal the fruit. Then cut each orange section on both sides to remove it from the membrane. As you work, put sections in a bowl. Repeat with remaining oranges. Thread fish, bread and orange sections onto skewers, alternating them; save any juice that has accumulated in the bowl.
- Put skewers on the grill directly over the fire. Close the lid and cook until croutons are golden and fish is just cooked through (peek inside in a few places to check), 4 to 5 minutes per side. Transfer to a platter, pour over any reserved orange juice and serve.
Adapted from How To Grill Everything © 2018 by Mark Bittman. Photography © 2018 by Christina Holmes. Available now from HMH Books & Media. Reprinted by permission of HarperCollins Publishers. All rights reserved.
Calories: 664kcal | Carbohydrates: 70g | Protein: 39g | Fat: 25g | Sodium: 1059mg | Fiber: 5g | Sugar: 10g
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