For this tapa from the Costa Brava all types of firm-fleshed fish are ideal, such as Pollock fillet.
Rinse fish and pat dry with a paper towel. Cut the fish into 2 cm pieces. Finely chop the peppers.
Wash the lemons well, cut into thick slices and quarter the slices.
Put 3 tablespoons of oil, the pepper and 3 tablespoons of lemon juice in a bowl and stir well. Paprika powder can also be used instead of dried chili peppers. Add the fish cubes and gently mix with the marinade. Put everything in the refrigerator to marinate for about 60 minutes.
In the meantime you can prepare the sauce (see below).
Put alternately a piece of fish and a piece of lemon on the skewers.
Tip: Lightly oil the wooden skewers beforehand or rinse them, then the fish will come off the skewer better later.
Heat a little oil in the frying pan and fry the kebab in it, making sure it is cooked all around. Don’t let it fry for too long, otherwise the fish flesh will fall apart. But it should still be cooked through.
While the fish marinate is in the refrigerator, puree the chopped almonds and olives in a bowl with a mixer until it’s a fine paste. Then add the honey and 2 tablespoons of lemon juice to it. Continue stirring with a mixer, if necessary, add a little water. Season with salt and pepper.
Serve the skewers on a hot plate, plus a bowl with the sauce for dipping.
Preparation time: 30 minutes plus 1 hour marinating
75% of global fish stocks are threatened from overfishing (i.e. endangered). The reasons for this are varied. Please play your role in making sure that fish remains available to us all as a nutritional and abundant food source.
Only buy fish that bears the seal of the Marine Stewardship Council (MSC) for sustainable fishing methods. The MSC eco-label was introduced at the initiative of the WWF. In farmed fish, watch for the organic label for environmentally friendly farming of fish.
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