recipe for Barbecued Fish Kebabs comes from Seafish
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 UKs only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
for Barbecued Fish Kebabs
herring or mackerel fillets
3 red onions, quartered
12 cherry tomatoes, halved
salt and black pepper
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
to make Barbecued Fish Kebabs
the grill or barbecue.
mackerel or herring crosswise into four.
onto skewers alternating with the onion and tomatoes,
season. Place on a lightly greased grill pan.
make the sauce mix all the ingredients, except the
cornflour, together in a small pan.
or barbecue the kebabs for about 10 minutes, basting
with the sauce and turning the skewers.
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 serve on a bed of brown or white rice accompanied
by the sauce and a crisp green salad.
2 - 4
with the permission of Seafish - www.seafish.org