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Recipe for :

Citrus Fish Skewers

This recipe for Citrus Fish Skewers 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 Citrus Fish Skewers

225g (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

How to make Citrus Fish Skewers

  • In a small bowl mix all the marinade ingredients together and set aside.
  • Place the fish into a shallow dish. Pour over the marinade and place in the refrigerator for 20 minutes.
  • Thread the cubes of fish, prawns and courgette onto 2 short metal kebab skewers.
  • Place under a preheated grill or barbecue and cook for 15 - 20 minutes, turning once and brushing with any remaining marinade mixture.
  • Garnish and serve with or on a bed of couscous.

Serves 2





Reproduced with the permission of Seafish -