Marinated Bronzini Skewers with Tahini Drizzle

A delicate white fish with a mild flavor, branzino is a welcome break from typical fish recipes. We’ve packed this dish with great Mediterranean flavor by marinating for a few hours (overnight, if possible), coating withshawarma spice, and drizzling with tahini. Serve alone or on skewers for a wow-worthy presentation!

  • 30 Min.

Ingredients

  • 2 whole bronzini fish, skinned & cubed filo dough
  • -
  • MARINADE:
  • 1/3 cup oil
  • 2 tbsp shawarma spice
  • 1 1/2 lemons, squeezed
  • -
  • COATING:
  • 1/2 cup oil
  • 1/3 cup flour
  • 2 tbsp shawarma spice
  • ½ tsp baking powder
  • -
  • TAHINI DRIZZLE:
  • 1/3 cup tahini
  • 1/3 cup sour cream
  • 1/3 cup water
  • 1 lemon, squeezed
  • 2 garlic cloves
  • 1/2 tsp salt

Instructions

  • Place the fish cubes in a ziploc bag and add the marinade ingredients. Marinate the fish 2 hours or overnight in the fridge.
  • Remove fish from bag, rinse in the sink and pat dry.
  • Preheat oven to 375F.
  • Combine the coating ingredients and toss fish in coating.
  • Cut 1-inch strips of filo dough along the shorter side, cutting through all the sheets. Use a pile of 7-8 strips per skewer.
  • Use a large skewer to thread the filo dough and fish in a ribbon-like way as seen in photo.
  • Suspend skewers over a 9x13 pan and bake for 20 minutes.
  • Drizzle tahini sauce over baked fish skewers and sprinkle some fresh chopped parsley before serving.

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