Seasonal Fish Kebabs
Published 19/06/2010 | 05:00
Good robust fish is ideal to cook on the barbecue or grill, or even oven roast. Some of the more common fish, such as monkfish or tuna, can be used in this recipe, but it is always good to find a new fish and one which is easy to cook.
700g/1½lbs fish fillets, eg monkfish, cod, tuna or hake, cut into cubes
Juice of 2 limes
2 cloves garlic, finely chopped
2 dsps olive oil
Salt and freshly ground black pepper
8 kaffir lime leaves
1 Mix the lime juice, garlic, olive oil and seasoning in a bowl, then add the cubes of fish. Leave to marinate for 30 minutes, then drain and place the chunks of fish on kebab sticks, alternating each chunk with lime leaves. This makes an attractive garnish and adds flavour to the fish.
Note: If using wooden kebab sticks on the griddle pan or barbecue, make sure they have been soaked in cold water for an hour beforehand, otherwise they will catch light and burn.
2Place the kebabs on a hot griddle pan and cook for five to six minutes, turning occasionally and brushing with more of the marinade as they cook.
3When the fish is blackened and tender, remove from the pan and serve.