Feisty Fish Kebabs
We love beautifully cooked and seasoned fish. Cooking it over the bbq can be a challenge sometimes as it has a tendency to dry out rather than retain that moist and flakey texture that you get when cooking it wrapped in foil in the oven. In this recipe we add a bit of spice and take the fish-cooking experience outdoors and on to the BBQ. Our Feisty Fish dish is a popular and lighter alternative to red meat and offers you the chance to mix it up a bit with your own additions to the skewer in place of our suggested vegetables.
What you’ll need:
- 1 green chilli
- 2 spring onions
- 1 stick of lemongrass
- 1 clove of garlic
- 1 teaspoon of fresh root ginger
- Half a teaspoon of ground coriander
- A dash of olive oil
- 250g chunky white fish (we recommend hallibut or monkfish)
- 1 red pepper
- 1 punnet of cherry tomatoes
- 1 teaspoon soy sauce
- Salt and pepper to taste
- Half a lemon
First you should prepare the marinade. Finely chop and de-seed the chilli and combine with the chopped spring onions and lemongrass. Add the garlic (crushed) and ginger (grated) and ground coriander. Blend in a mixer until it turns in to a fine paste.
If you have a fire going on the BBQ already, use a small skillet or flat griddle pan to fry the paste on a medium heat until golden brown. This can be done in a frying pan on the hob if the BBQ has not been lit yet. Remove from the BBQ, and place in a shallow bowl with the soy sauce, salt and pepper. Set aside to cool once all mixed together.
Depending on the size of the fish you have, chop in to squares 2-3cm wide and place in to the bowl of cooled marinade and coat. Chunky fish such as hallibut or mokfish work well as they are less susceptible to falling apart on the BBQ and over-cooking.
Leave the fish in the marinade for at least 15 minutes, during which time you can soak the wooden skewers in cold water to reduce burning on the BBQ.
When ready to cook, remove the fish from the marinade and add to a skewer, alternating with the halved cherry tomatoes and red pepper. Once the skewers are ready, pour or brush the remaining marinade over the kebabs.
Cook on the BBQ, on a clean grill, over a high heat for about 3 minutes per side. Don’t over-cook these as the fish will dry out. You can tell when the fish is cooked as it becomes easy to flake apart when using a fork. Remove from the grill and squirt with lemon before serving.
We like to serve on rice with a satay sauce and mixed salad on the side.
- You may find using a metal spatula to turn the kebabs over works best as it reduces the chance of the fish falling apart. A cooking cage also works well.
- To prevent over-cooking and drying out the fish, you can wrap the kebabs in tin foil before placing on the BBQ so that the moisture is retained during the cooking process. This reduces the smokey flavour from the BBQ but means you’ll have juicy fish kebabs at the end.
- For added flavour, sprinkle some rosemary over the fish before cooking.
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