Linefish satay with tomato and caper salsa on soba noodles

Recipe from: 11/1/2004 12:00:00 AM
capers

Ingredients 14
Servings 4
Time 10 mins

Ingredients

  • 200
    g
    soba noodles (Japanese buckwheat noodles)
  • 4
    thick fillets of line fish, cut into cubes
  • 4
    courgettes, chopped
  • 1
    each large red, green and yellow pepper, deseeded and cubed
  • 15
    ml
    olive oil
  • sea salt and milled pepper
  • 8
    bamboo skewers, soaked in water for 30 minutes to prevent burning
  • SALSA
  • 250
    ml
    Rosa tomatoes, quartered
  • 0.50
    red or white onion, sliced into crescents
  • 30
    ml
    capers, drained
  • 1
    handful Italian parsley or coriander, leaves only, chopped
  • 0.50
    lemon, the juice
  • milled pepper
 

Method

10 mins
 
Linefish satay with tomato and caper salsa Cook the soba noodles (follow the instructions on the packet) keep warm and set aside.
Thread the fish, courgettes and peppers onto soaked skewers to create two skewers per person.
Lightly brush with olive oil, season and grill for eight to 10 minutes, turning once.
Mix all the salsa ingredients together and season to taste with lemon juice and black pepper.
Arrange soba noodles on a plate, top with kebabs and serve with salsa.

NUTRITION PER PORTION
Energy 1 118 kJ, Carbohydrates 36 g, Protein 31 g, Fat 6 g

 

Read more on: fish/seafood  |  grill
 

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