recipe for Citrus Fish Skewers 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 Citrus Fish Skewers
(8oz) coley or cod fillets, skinned and cubed
4 raw tiger prawns, peeled
1 small yellow courgette, sliced (optional)
1 x 15ml spoon (1 tablespoon) sunflower oil
grated rind and juice of 1 orange
1 x 15ml spoon (1 tablespoon) lime or lemon juice
sprig fresh rosemary, chopped
1 x 10ml spoon (1 dessertspoon) wholegrain mustard
1 clove garlic, crushed
salt and black pepper
lemon wedges, to garnish
to make Citrus Fish Skewers
a small bowl mix all the marinade ingredients together
and set aside.
the fish into a shallow dish. Pour over the marinade
and place in the refrigerator for 20 minutes.
the cubes of fish, prawns and courgette onto 2 short
metal kebab skewers.
under a preheated grill or barbecue and cook for 15
- 20 minutes, turning once and brushing with any remaining
and serve with or on a bed of couscous.
with the permission of Seafish - www.seafish.org