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Ingredients 455g (1lb) chunky coley or cod fillets, skinned and cubed
12 fresh bay leaves
1 x 15ml spoon (1 tablespoon) dried chillies
1 x 5ml spoon (1 teaspoon) dried thyme
1 large clove garlic, finely chopped
4 x 15ml spoon (4 tablespoons) olive oil
2 x 15ml spoon (2 tablespoons) fresh grapefruit or lime juice
salt and black pepper
fresh lime wedges and thyme leaves, to garnish
Serves 4
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Method
Preheat grill or barbecue
Thread the fish and bay leaves alternately onto 4 pre-soaked wooden skewers.
In a small bowl, prepare the glaze: mix the chillies, thyme, garlic, olive oil, fruit juice and seasoning together.
Brush the kebabs with the glaze and place the kebabs onto a foil-lined prepared barbecue or grill and cook for 3-4 minutes on each side.
Brush with any remaining glaze during cooking and garnish with lime wedges and thyme before serving. |
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Seafood Kebabs with Bay Leaves and a Fiery Glaze
