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Fish and Related recipes

FISH KEBABS

The Island Chef
A simple way of serving fish on a BBQ. Select a good meaty white fish like cod, coley, or monk fish and salmon. With mushrooms and tomato or any vegetable added to the skewer it makes and colourful statement on a plate.
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Ingredients
  

  • 400 g cod or coley diced into chunks approx. 1.5cm square
  • 400 g salmon diced into chunks approx. 1.5cm square
  • Large cherry tomatoes
  • Chestnut mushrooms – use medium size mushrooms
  • Marinade
  • Juice of 1 lemon
  • Juice of 1 orange
  • 10 g Black onion seeds
  • 10 g Sumac to sprinkle on top of the kebabs before cooking
  • 80 ml Dry sherry or white wine
  • 30 ml olive oil
  • Seasoning

Instructions
 

  • Mix the marinade ingredients together with the fish. Leave to marinade for 2 hours in the fridge.
  • When ready soak the skewers in water for about 30 minutes, this will prevent them from burning on the BBQ.
  • Then put the mushroom on the skewer, then alternate with the white fish and salmon, add a tomato then more fish and so on. Finish with a mushroom to secure everything on the skewer. Do not push together too firmly they need to be held on by each item but if they are too tight together they may not be cook evenly. Sprinkle the sumac on the kebabs. Cook on the BBQ. When lightly browned the kebabs are ready

Notes

Serves 6
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