Lovely recipe for Fish Kebabs with a clemengold salsa.

2 Fresh Fish Fillets – skinned and cut into cubes – use firm white fish
Fresh Bay Leaves for threading between the fish

50ml Olive Oil
1 ClemenGold – juice and zest
1/2mon or Lime – Juice
1/2 red Chilli – finely chopped (optional)
2,5cm Fresh Ginger – peeled and finely grated
Few Fresh Coriander Sprigs – finely chopped
5ml Honey
Black Pepper and Salt to season

For the ClemenGold Salsa:
½ Small Red Onion – finely chopped
½ Small Red Pepper – finely chopped
1 ClemenGold – segmented with all pith and membranes removed and chopped
1 Small Cucumber – finely diced
1 Small Red Chilli – deseeded and finely chopped
Small bunch of fresh Coriander and Mint leaves – finely chopped

How to
Mix all marinade ingredients together and pour over fish in a bowl, cover and marinade for 1/2 to 2 hours

In the meantime you can soak your 4 kebab sticks in cold water to stop them from burning over the coals

Dress with the juice from the ClemenGold that you catch when segmenting, 15ml Olive Oil, juice from 1/2 lime, salt and freshly ground black pepper and a drizzle of honey if needed

Set aside until needed

Thread your fish cubes and bay leaves onto the prepared skewers then grill over hot coals until just cooked through, basting with the marinade as you cook them

Serve on a bed of rice with the salsa on the side

Drizzle some balsamic reduction over the cooked kebabs before serving

Or you can remove the kebabs from the skewers and serve with some shredded lettuce and the salsa inside some pita bread or wraps for a lovely al fresco meal.

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