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Skewered fish with chunky tomato salad

recipe, fish, tomatoes, salad

Ingredients 14
Servings 6
Time 10min + Standing time


  • 1.2
    filleted fish
  • salt and black pepper
  • olive oil for basting
  • lemon wedges, to serve
  • 60
    sunflower or olive oil
  • 30
    freshly squeezed lemon juice
  • 5
  • 30
    chopped mint
  • 30
    chopped parsley
  • 2
    garlic, crushed
  • 3
    spring onions, finely sliced
  • 3-4
    ripe tomatoes, diced
  • 1
    large apple, cored and diced


25 min
Prepare the salsa a couple of hours before cooking the fish to allow the flavours to develop. Whisk together oil, lemon juice, sugar, salt and pepper to taste until well blended. Stir in the remaining ingredients, cover and set aside.

Cut the fish into cubes about 5 cm in diameter. Thinner belly-parts will need to be cut longer and doubled over. Thread cubes onto wooden skewers, brush with olive oil and season with salt and pepper.

Grill kebabs under a pre-heated oven griller or braai over the coals until golden and cooked through. Serve immediately, garnished with lemon wedges. Serve the fish kebabs on a bed of tomato salsa. Serve the remaining salsa separately.

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Read more on: recipe  |  fish  |  tomatoes  |  salad

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