Yugoslavia has a productive fishing industry and fish dishes are popular, especially among people living near the coast.
Zirje (seer-jay) Island Fish Kebabs is a delicious way to serve fish. Serve piping hot accompanied by spiced rice.
12 lb. fresh tuna fish, bones and skin removed, cut into
2-inch cubes 2 medium-sized onions, quartered 4 tomatoes, quartered 8 oz. mushrooms, wiped clean 1 green pepper, white pith removed, seeded and cut into
4 fl. oz. dry white wine
3 tablespoons olive oil
2- teaspoon salt
½ teaspoon paprika
4 bay leaves
1 lemon, quartered
2 tablespoons chopped fresh parsley
Thread the fish cubes on to 4 skewers, alternating them with the onions, toma-toes, mushrooms and green pepper squares.
In a large shallow dish, combine the wine, olive oil, salt and paprika. Lay the skewers in the dish and leave to marinate at room temperature for 2 hours, turning occasionally.
Preheat the grill to high.
Remove the kebabs from the marinade. Place them in the rack of the grill pan and place the pan under the grill . Grill the kebabs for 5 to 7 minutes, turning the skewers frequently, or until the fish flakes easily when tested with a fork.
Remove the skewers from under the heat. Add a bay leaf and a lemon quarter to the end of each skewer. Lay the skewers on a warmed serving plate and sprinkle over the parsley. Serve at once.