How to cook
Squeeze the citrus juice and add it to the olive oil and mix with the salt, dried coriander leaves, black pepper and garlic powder. Set aside a little of the mixture and in the other part roll the fish fillet (swordfish, tuna, hake or salmon) and leave for 1 hour in a cool place.
Prepare your grill and as soon as it is strongly heated, start preparing the vegetables.
Peel and slice the onion, cut the carrot into very thin slices lengthwise and cut the zucchini the same way, but into slightly thicker strips. You can do this with a suitable kitchen grater or a simple vegetable peeler.
Arrange them on the grill and grill them briefly on both sides. Place them into a plate and while warm, drizzle them with the mixture of olive oil and lemon juice with spices, which you had set aside. You can prepare more of it.
Cut the marinated fish into cubes and string it onto skewers. If it's white fish, it cooks very quickly, so wooden but thicker skewers will do the trick as well. For fish that requires a little more heat treatment, use metal skewers just in case.
Put the fish in the place of the vegetables on the grill, but clean it beforehand and lightly grease it.
Gril them, until they're nicely browned on both sides. The fish is cooked when it loses its transparent hue.
Serve the skewers onto roasted vegetables or string some of them on the skewers themselves.
Enjoy these grilled fish and vegetable skewers.