Grilled Fish and Vegetable Skewers

Who ever said you can only grill meat? Grilled fish and vegetables are just as tasty and succulent, and even more impressive when artfully plated, dressed with fragrant lemon juice.


(For approx. 6 skewers)

  • 100 g salmon
  • 6 shrimp – peeled
  • 2 small cuttlefish
  • 1 zucchini squash
  • 1 yellow bell pepper
  • 12 small mint leaves
  • 6 tablespoons LIMMI lemon juice
  • Extra-virgin olive oil
  • White wine to taste
  • Salt and pepper to taste
  • A few sprigs of parsley

You’ll also need: Long skewers


Cut the salmon and cuttlefish into 4 cm cubes. Cut the zucchini into round slices, and the pepper into small squares.  Slide all ingredients on the skewers by alternating: mint leaf, salmon, zucchini, cuttlefish, pepper, shrimp, and mint leaf. Place your skewers on the grill, and cook them on both sides.

In the meantime, prepare a delicate dressing by thoroughly combining: 6 tablespoons LIMMI lemon juice with 3 tablespoons extra-virgin olive oil, a splash of white wine, a pinch of salt, and a bit of chopped parsley. Brush the dressing on the skewers once the fish is golden brown.

Scrumptiously delicate!