- For the harissa sauce, add first 9 sauce ingredients to a small food processor or blender and process on high until the chipotle peppers break down completely, about 2 minutes.
- Gently stir in olive oil and mint. Set aside.
- Divide each plant-based fish burger into two equal portions. Re-form each portion around a bamboo skewer. Each kebab should be roughly 3½ inches long by 2 inches wide by 1½ inches high and somewhat oval shaped.
- Heat a cast iron or nonstick griddle over medium heat. Heat 1½ tablespoons oil in pan. Place kebabs on and cook on one side for 2-3 minutes. Turn and repeat for all sides, adding remaining oil halfway through.
- Serve with harissa sauce for dipping.
Fish Kabobs with Harissa Sauce
- Preparation10 minutes
- Cook Time 15 minutes
- Serves 4
INgredients
For Harissa Sauce
- 1 (6-ounce) can tomato paste
- ¼ cup canned chipotle in adobo sauce
- 3 tablespoons red wine vinegar
- 3 cloves garlic
- 1 teaspoon coriander seed
- ½ teaspoon cumin seed
- ½ teaspoon caraway seed
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon fine sea salt
- 3 tablespoons olive oil
- 2 tablespoons minced fresh mint
- 2 packages Good Catch® Classic Style Plant-Based Fish Burgers, thawed in refrigerator
- 3 tablespoons olive oil, divided
Instructions
- For the harissa sauce, add first 9 sauce ingredients to a small food processor or blender and process on high until the chipotle peppers break down completely, about 2 minutes.
- Gently stir in olive oil and mint. Set aside.
- Divide each plant-based fish burger into two equal portions. Re-form each portion around a bamboo skewer. Each kebab should be roughly 3½ inches long by 2 inches wide by 1½ inches high and somewhat oval shaped.
- Heat a cast iron or nonstick griddle over medium heat. Heat 1½ tablespoons oil in pan. Place kebabs on and cook on one side for 2-3 minutes. Turn and repeat for all sides, adding remaining oil halfway through.
- Serve with harissa sauce for dipping.
