Linefish, halloumi and peppadew skewers

Recipe from: 1/6/2002 12:00:00 AM
Ingredients 14
Servings 8
Time

Ingredients

  • MARINADE
  • 125
    ml
    olive oil
  • 60
    ml
    dry white wine
  • 2
    lemons, juice
  • 15
    ml
    oregano
  • 3
    cloves garlic
  • 3
    bay leaves
  • rosemary sprig, stripped
  • salt and pepper to taste
  • 1
    kg
    fresh linefish (any firm-fleshed fish), cut into 2 cm cubes
  • seasoned flour for dusting
  • 500
    g
    halloumi cheese, cut into cubes
  • 100
    g
    peppadews
  • 8
    bamboo skewers
 

Method

 
MARINADE
Mix ingredients well.
Marinate fish for 30 minutes.
Dust fish and cheese cubes lightly with seasoned flour and thread alternately on skewers with peppadews.
Grill, turning often, until golden on all sides and peppadews are blistered.
Heat remaining marinade and pour over skewers when cooked.
Serve immediately, as halloumi cheese is best eaten hot.
Can also be braaied.
 

Read more on: fish/seafood  |  grill
 

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