Recipe
for :
This
recipe for Barbecued Fish Kebabs comes from Seafish
- www.seafish.org
 Established
in 1981 the Sea Fish Industry Authority, known as Seafish,
works across all sectors of the UK seafood industry
to promote good quality, sustainable seafood. Its research
and projects are aimed at raising standards, improving
efficiency and ensuring that the industry develops in
a viable way.
Seafish delivers expert knowledge, skills and support
which help the UK seafood industry secure a sustainable
and profitable future. It is the UK’s only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
Ingredients
for Barbecued Fish Kebabs
4
herring or mackerel fillets
3 red onions, quartered
12 cherry tomatoes, halved
salt and black pepper
Sauce:
300ml (10 fl oz) fish or chicken stock
150ml (5 fl oz) tomato ketchup
2 x 15ml spoon (2 tablespoons) Worcestershire sauce
2 x 15ml spoon (2 tablespoons) wine vinegar
2 x 15ml spoon (2 tablespoons) brown sugar
2 drops Tabasco (optional)
2 x 15ml spoon (2 tablespoons) tomato purée
1 x 15ml spoon (1 tablespoon) cornflour
sprig of thyme for garnish
How
to make Barbecued Fish Kebabs
- Preheat
the grill or barbecue.
- Cut
mackerel or herring crosswise into four.
- Thread
onto skewers alternating with the onion and tomatoes,
season. Place on a lightly greased grill pan.
- To
make the sauce mix all the ingredients, except the
cornflour, together in a small pan.
- Grill
or barbecue the kebabs for about 10 minutes, basting
with the sauce and turning the skewers.
- Blend
the cornflour with a little water to make a smooth
paste. Pour into the sauce with any juices from the
kebabs. Cook over a gentle heat, stirring until thickened
and smooth.
- Garnish
and serve on a bed of brown or white rice accompanied
by the sauce and a crisp green salad.
Serves
2 - 4
Seafish
www.seafish.org
Reproduced
with the permission of Seafish - www.seafish.org
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