Seafood Kebabs with a Fiery Glaze and Bay Leaves Serves 4
Ingredients:
- 455g (1lb) cod fillets, defrosted, skinned and cubed
- 12 fresh bay leaves
- 1 15ml spoon (1 tbsp) chopped dried chillies
- 1 5ml spoon (1 teasp) dried thyme
- 1 large clove garlic, finely chopped
- 4 15ml spoon (4 tbsp) olive oil
- 2 15ml spoon (2 tbsp) fresh grapefruit or lime juice
- salt and freshly milled black pepper
- fresh lime wedges and thyme leaves, to garnish
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.
Recipe kindly donated by The Seafish Industry
