Fish kebab?

The month of October is a rich month in the harvest of fish, both in salt water and fresh water. Are they:

– Tuna fish
– Pretty
– Dogfish
– Chestnut
– Chiova
– Cry Cry
– Corvina
– Little fat
– Lambari
– Sole
– Mecca
– Merluza
– Painted
– Piranha
– Sea bass
– Salmon
– Siri
– Tilapia
– Traíra
– Tucunaré

I understand that normally, in everyday cooking, we are very “conservative” with fish, for fear of making mistakes or simply not knowing that there are other options, ways to do it. Which is a big mistake, as there is a huge range of possibilities, from dumplings, gratin filled with cheese to risottos and salads.

A recipe that I really like is the Fish kebab in the oven, obviously filled with cheese. In addition to being light, it is full of flavor, a delicacy that can be made using other elements of the October harvest, such as mint for seasoning, sautéed zucchini to accompany, sweet potato puree to give that energy and grilled pineapple for dessert… One meal complete and harmonic!

And don’t feel tied to the ingredients listed here, vary and you will see how fascinating the discovery of combining new flavors is.

Ingredients:

1/2 kg of wheat for kibbeh
1 kg of fish fillet of your choice (from sea, I suggest corvina and freshwater, tilapia)
Mozzarella to taste
1 grated onion
Chives, mint, black pepper and salt to taste

Preparation mode:

Put the wheat into the kibbeh to soak until it is soft. Pass the fish in the processor, if not, chop into very small cubes, then mix in the wheat and add the onion, chives, pepper, mint and salt.
Place the half in a medium shape, fill with the mozzarella and place the other half on top. Make transversal scratches, in both directions, to keep the surface “checkered”, drizzle with oil and bake at 200 ° for 40 minutes or until golden.

Try it: If you prefer, make traditional kibbeh, stuff with mozzarella. You can also bake or fry.

Serve warm with the suggested side dishes and Bon Appetite!

* Written article for the newspaper A Cidade Ubatuba