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Recipe for :

Barbecued Fish Kebabs

This recipe for Barbecued Fish Kebabs comes from Seafish -

Seafish 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

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





Reproduced with the permission of Seafish -