Salt Rock seafood kebabs

Recipe from: 11/20/1991 12:00:00 AM
Ingredients 8
Servings 0
Time

Ingredients

  • 1
    kg
    thick kingklip fillets (or other firm fish)
  • 3
    kg
    king prawns
  • 4
    green or yellow baby marrows, thickly sliced
  • 2
    red peppers, seeded and cut into squares
  • HONEY GLAZE
  • 60
    ml
    butter
  • 65
    ml
    honey
  • 10
    ml
    curry powder
 

Method

 
Cut fish into cubes. Peel and devein prawns, leaving tails intact. Thread fish, prawns, baby marrows and peppers onto 8-10 skewers. HONEY GLAZE: Heat all ingredients together. Brush kebabs all over with hot glaze, cover and refrigerate until ready to cook. Grill or cook over low coals for a few minutes on each side, or until tender. Serve extra glaze separately. TOTAL KILOJOULE COUNT: 13 830 kJ (3 305 Cal). A portion:1 535 kJ (370 Cal).
 

Read more on: grill
 

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